“BLP” Stuffed Tomatoes
“BLP” Stuffed Tomatoes! A twist on the BLT sandwich, these stuffed tomatoes have the addition of pasta and peas to give them a pop of springtime flavor. Great for an Easter brunch or any spring occasion.
Servings: 12 servings
Ingredients
- 12 medium tomatoes tops sliced off & hollowed out*
- 1 cup orzo pasta
- ⅔ cup Le Sueur Very Young Small Sweet Peas
- 6 strips crispy bacon crumbled
For Dressing
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- Pinch of salt
- Optional: Chopped parsley or herbs for garnishing extra bacon crumbles for top
Instructions
- Bring a medium pot of salted water to a boil over high heat. Cook orzo according to package directions until al dente.
- While the orzo is cooking, whisk together all dressing ingredients in a small bowl until combined. Set aside.
- When the orzo is done, rinse and drain it in a colander under cold water. Return the orzo to the pot you cooked it in, or place in a large bowl.
- Add peas and bacon; mix gently to combine.
- Drizzle dressing over the top and toss carefully until the pasta is fully coated. {You may want to drizzle in a little bit of dressing at a time until you reach the desired consistency and amount you like.}
- Carefully spoon the orzo into the hollowed tomatoes. Garnish with chopped parsley and extra bacon crumbles if desired.