Tomatoes stuffed with orzo & vegetables
4 Servings
Ingredients
| Quantity | 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 | Green onions, sliced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Grated Parmesan cheese |
| 4 | mediums | Tomatoes |
Directions
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.