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Orzo-Stuffed Tomatoes

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Posted 08/30/11 by ChefSnowball
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Views: 93
Venues: Cheese
Pasta & Grains
Produce & All Things Green
Spices & Herbs
Categories: Basil
Gruyere and Swiss Cheeses
Paprika
Parsley
Pasta
Pepper
Vegetables
Sub Categories: Orzo
Tomatoes
Keywords: tomatoes, orzo, basil parsley, Swiss cheese
Servings: 6
Ingredients:
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

Preparation:
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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