Grape-Nuts Stuffed Tomatoes


  • 6 beefsteak tomatoes (medium to large size)
  • 1 cup cooked whole-wheat orzo pasta
  • 1/2 cup cannellini beans, rinsed
  • 1/3 cup sliced black olives
  • 2 Tablespoons toasted pine nuts
  • 1 Tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1-1/2 Tablespoons extra-virgin olive oil
  • 1-1/2 Tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Italian seasoning
  • 1/2 cup Post Grape-Nuts cereal
  • Salt and pepper, to taste
  • 2 Tablespoons shredded Parmesan Cheese
  • Garnish: fresh basil


  1. Slice off the top of each tomato after rinsing and carefully scoop out the inside of the bottom half. Set aside.
  2. 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.
  3. Evenly divide filling and spoon into each hollowed out tomato. Top with Parmesan cheese and garnish with additional fresh basil. Serve immediately.

Proudly made with

Grape Nuts