Stuffed, Grilled, Nirvana

July 25, 2014


I know most of the Internet is asleep this week–it seems almost everyone but me is at BlogHer’14 right now, but that’s okay. I had to give BlogHer a pass (those days in Italy added up, yo) and frankly, I’m kind of enjoying the quiet.

But these stuffed tomatoes? I just couldn’t wait, readers. I had to come in and sing their praises, because dang, they are tremendous.

It may seem silly to stuff tomatoes when tomatoes are just so delicious on their own right now, but trust me on this one. Take your precious summer tomatoes and stuff them with cheese and herbs and pasta. Throw them on the grill, plop the lid on, and wait.

Your reward will be Tomato Nirvana.

Truth is, I could make a meal out of these babies, and I almost did. The tomatoes get a little melty and smoky on the grill and the filling gets bubbly and oozy and scrumptious. How cool is it when your vegetables are more delicious than a charred hunk of beef? That doesn’t happen very often.

You should make it happen, though, and do so as soon as possible. Things this good need attention.

So fire up the grill this weekend and eat your veggies! Your Mama and I say so.

Grilled Stuffed Tomatoes
recipe courtesy of The Neely’s
serves 6

6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil leaves
6 ounces goat cheese
Salt and freshly ground black pepper
2 cups cooked orzo
2 tablespoons extra-virgin olive oil
1/4 cup grated parmesan

Preheat the grill to medium heat.

Cut the tomatoes and core them, removing all the seeds and juices.

In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with parmesan.

Even un-grilled, these guys looked good enough to eat.

Grill for 10 minutes with the lid closed, let rest for a few minutes before serving, and then dig in. Feel free to eat other things at dinner, too, but I loved these so much that I ate 2 and called it “dinner.”

{ 15 comments… read them below or add one }

Shannon July 25, 2014 at 6:59 am

I’m not at BlogHer either. Pass the tomatoes.


Erica July 25, 2014 at 10:33 am

Please send me some tomatoes! Florida has great produce… but not tomatoes.


pamela July 26, 2014 at 6:05 am

I didn’t even know it was BlogHer.

LOVE these tomatoes!!! Mine are currently in a green phase on the vine but as soon as they turn red, I am making these.


Alison July 26, 2014 at 6:49 am

Omigosh, can I come live with you?


Carrie July 26, 2014 at 4:24 pm

Wow, just wow! These babies will be served on the beach in Tofino B.C. in the next couple of weeks amd we will lift a glass to your brilliance!


Tinne from Tantrums and Tomatoes July 28, 2014 at 4:23 am

I’m glad you are not at Blogher ’14 since it gave you the opportunity to share these tomatoes.
They look so delicious!


Virginia July 28, 2014 at 12:47 pm

Holy moly, I am putting this on the grill menu for this weekend!!!!! Unfortunately, out of the 5 of us in my household, I am the only one who likes tomatoes. I guess I’ll take one for the team and just eat them all myself.

I’m such a sacrifice-er.


elizabeth July 29, 2014 at 5:45 am

Word as it BlogHer wasn’t that great anyway; meanwhile, those tomatoes look divine. Two would definitely make a good dinner.


elizabeth July 29, 2014 at 6:32 am

*Has it. Grrr. :)


Annie July 29, 2014 at 12:35 pm

Oh these tomatoes look divine! I could definitely make a meal out of them.


Lisa @ The Meaning of Me July 30, 2014 at 11:27 am

That’s just about my favorite way to stuff a tomato, if I’m going to stuff one at all because like you said, they’re awesome. Cheese, tiny pasta…yum. I have two that need to be put to use so this is good timing!


Virginia August 5, 2014 at 11:22 am

Ok, I made these this weekend.

Holy crap, were they delicious. My MIL was in town and she helped me eat them up. We had two left over and we microwaved them the next day (roughly chopped up with a fork to avoid any pockets of coldness) and they were just as good!!!

Thanks for the recipe!


Dana Talusani August 5, 2014 at 5:58 pm


I am so glad you liked them! So delicious, right?


Tiffany August 5, 2014 at 4:56 pm

These sound divine!!


Rudri Bhatt Patel @ Being Rudri August 13, 2014 at 10:05 am

Oh, I must try to make these.

I love the line: How cool is it when your vegetables are more delicious than a charred hunk of beef? It made me chuckle this morning.


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