Tomatoes stuffed with orzo & vegetables

Yield: 4 Servings

Measure Ingredient
1½ cup Uncooked orzo
2 tablespoons Vegetable oil
3 cups Chicken broth
2 tablespoons Thinly sliced fresh basil
1 small Red bell pepper, chopped
3 \N Green onions, sliced
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup Grated Parmesan cheese
4 mediums Tomatoes

Saute orzo in hot oil in a large skillet over medium-high heat until golden (about 5 minutes). Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until orzo is tender and liquid is absorbed. Stir in basil and next 4 ingredients. Cover and chill. Stir Parmesan cheese into orzo mixture.

Cut tomatoes to resemble petals, cutting to but not through bottoms.

Spoon orzo mixture into tomatoes.

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