Recipe by Outta Here
Nice Mediterranean flavor for a light supper. Could substitute yellow or green bell peppers for the tomatoes. (Cut off tops and seed. Omit the salting step)
Top Review by Karen Elizabeth
Lovely recipe, easier than it first appears! I had smallish tomatoes, so used half a dozen. Rather than using a 1/2 pepper, I used the scooped out pulp from the tomatoes, cooking it with the orzo and seasonings. I loved the orzo mixture.. I had slightly more than I needed and just ate it out of the pan, sigh, so good.... :D I was pleased that everyone loved this, my children especially are not always so open to new ideas! DH would like this on the menu again soon, he pointed out that we still have tomatoes in the fridge! Thanks for sharing a lovely recipe!
- 4 large tomatoes
- 1⁄4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 large shallot, peeled and chopped
- 1⁄2 red bell pepper, seeded and chopped
- 1 garlic clove, peeled and minced
- 1⁄4 lb orzo pasta
- 1⁄4 teaspoon black pepper
- 2 cups chicken broth
- 1⁄4 cup mozzarella cheese, shredded
- 1⁄8 cup pine nuts, toasted
- 1 1⁄2 tablespoons pesto sauce, bottled (or refrigerated from deli)
Directions See How It's Made
- Cut the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and drain upside down on paper towels for half hour.
- Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes. Add the orzo and pepper. Simmer 2 minutes.
- Pour in 1 cup broth and simmer until all the liquid is absorbed. Add 1/2 cup broth and repeat cooking. Add 1/4 cup more broth and simmer until orzo is tender.
- Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture. Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil. Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.