Italian Orzo Stuffed Vegetables With Ham
Orzo Stuffed Vegetables are my go-to when leftover ham is sitting in the fridge, staring at me with zero inspiration. They’re the perfect way to give that ham a second life after Easter or any big holiday feast.
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Servings: 4 servings
Ingredients
- 1 cup orzo pasta
- 1/4 cup olive oil
- 4 ounces diced ham
- 2 tablespoons chopped parsley
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon minced thyme or 1/2 teaspoon dried thyme leaves
- 1 large egg, beaten
- 3 medium ripe, but still firm tomatoes
- 2 medium bell peppers, red, yellow, or orange (not green)
- kosher salt and freshly ground black pepper, to taste
Instructions
- Heat oven to 400°F. Cook the 1 cup orzo pasta according to package instructions, drain and transfer to a medium bowl. Add 3 tablespoons oil, the 4 ounces diced ham, 2 tablespoons chopped parsley, 2 sliced scallions, 1 clove minced garlic, and 1 teaspoon minced fresh thyme and season with salt and pepper to taste. Add 1 beaten egg and stir until coated.
- Core the tomatoes, remove seeds and flesh with a spoon. Cut the peppers in half lengthwise and scoop out the seeds and core. Place vegetables cut side up in a medium 2-3 quart baking dish. They should fit snuggly so they don't fall over. Drizzle vegetables with oil and season generously inside and out with salt and pepper.
- Divide mixture evenly between vegetables, mounding slightly on top. Fill baking dish with enough water to reach 1/2-inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.
Notes
- Best veggies to use: Choose ripe-but-firm tomatoes and thick-walled bell peppers so they hold their shape while baking. If your tomatoes are super juicy/soft, they’ll collapse faster—still tasty, just messier.
- Baking dish water tip: The water in the pan helps the vegetables steam and soften without drying out. Keep it around 1/2 inch—too much and the filling won’t brown as nicely.
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Add cheese (optional but very good): Stir in 1/3–1/2 cup grated Parmesan or a handful of mozzarella for a more “Italian baked pasta” vibe. Feta's great too!
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Serving idea: Great with a simple green salad, sautéed spinach, or a quick lemony arugula salad to balance the richness.