Orzo and Cheese Stuffed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I had this recipe given to me for Orzo stuffed Tomatoes with Feta Cheese. Unfortunately, I really dislike Feta cheese but I used the idea to make a something similar with some of my favorite flavors. Ingredients:
12 large roma tomatoes, fresh |
6 ounces mozzarella cheese, balls cut in half (boconccini) |
1/4 cup basil, fresh thinly sliced (chiffonade) |
2 garlic cloves, minced |
2 tablespoons parsley, fresh chopped |
1/4 cup parmesan cheese, freshly grated |
1 1/4 cups orzo pasta, cooked al-dente |
1/4 cup pine nuts, toasted and roughly chopped |
1/2 small lemon, juiced |
1 tablespoon olive oil |
salt |
pepper |
Directions:
1. Clean each tomato by cutting off top and scooping out insides with a spoon. Reserve the insides to use in another recipe if desired. Thinly slice the bottom of each tomato to allow it to stand up in a casserole pan.
2. Combine basil, garlic, parsley, cheese, pine nuts, olive oil, lemon juice, and orzo in a large bowl. Season well with salt and pepper.
3. Stuff each tomato by filling 3/4 with the pasta mixture. Top with one of the 1/2 sliced Boconccini balls. If desired, sprinkle with some additional Parmesan Cheese.
4. Bake in a 375 degree oven just long enough for the cheese to melt and begin to brown. This should take about 3-5 minutes.
5. Serve and enjoy!
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