Orzo-Stuffed Tomatoes |
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| Ingredients: | ||||||||||||||||||||||||||
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2/3 cup uncooked orzo pasta 6 medium tomatoes 1 tablespoon butter 1/2 cup shredded reduced-fat Swiss cheese 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 teaspoons minced fresh parsley 1 teaspoon salt 1/4 teaspoon white pepper Paprika |
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| Preparation: | ||||||||||||||||||||||||||
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Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo. In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through. |
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