Grape Nuts stuffed tomatoes recipe

Grape-Nuts Stuffed Tomatoes


Grape-Nuts Stuffed Tomatoes


  • 6 beefsteak tomatoes (medium to large size)
  • 1 cup cooked whole-wheat orzo pasta
  • ½ cup cannellini beans rinsed
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon Italian seasoning
  • ½ cup Grape-Nuts® cereal
  • Salt and pepper to taste
  • 2 tablespoons shredded parmesan cheese
  • Fresh basil for garnish


  • Slice off the top of each tomato after rinsing and carefully scoop out the inside of the bottom half. Set aside.
  • In a medium bowl, combine cooked orzo, beans, olives, pine nuts, basil and lemon zest. In a small bowl whisk together olive oil, vinegar, Dijon mustard and Italian seasoning. Drizzle dressing over orzo mixture and toss to combine. Fold in Grape-Nuts cereal and season with salt and pepper, to taste.
  • Evenly divide filling and spoon into each hollowed-out tomato. Top with Parmesan cheese and garnish with additional fresh basil. Serve immediately.

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Since 1897, Grape-Nuts cereal has been a part of American history as an iconic nutritious and delicious breakfast staple and a popular recipe ingredient.

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