Too many tomatoes? Try stuffing them with orzo and cheese

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Too many tomatoes? Try stuffing them with orzo and cheese

Orzo-Stuffed Tomatoes

Servings: 8



Ingredients:



8 medium-sized tomatoes

½ pound orzo, cooked according to package directions

2 tablespoons extra virgin olive oil

¼ cup chopped basil

¼ cup coarsely chopped kalamata olives

2 ounces crumbled feta cheese

¾ teaspoon salt

Freshly ground black pepper



Method:



Preheat oven to 375 F.

Core the tomatoes and hollow them out without damaging the outsides. Leave a sturdy wall so they don’t fall apart when cooked.

Combine the orzo with olive oil, basil, olives, feta, salt and pepper.

Adjust seasonings to taste then fill the tomatoes with as much pasta as you can.

Place in a shallow, oven-proof pan and bake for 20-30 minutes, depending on size of the tomatoes.

Too many tomatoes? Try stuffing them with orzo and cheese

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