Baked Tomatoes With Basil Orzo

4
Servings
40m
Prep Time
40m
Cook Time
1h 20m
Ready In


"Nice Mediterranean flavor for a light supper. Could substitute yellow or green bell peppers for the tomatoes. (Cut off tops and remove seeds. Omit the salting step)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (334.3 g)
  • Calories 288.8
  • Total Fat - 14.7 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 26 mg
  • Sodium - 863.6 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 5.1 g
  • Protein - 10.4 g
  • Calcium - 156.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 25.6 mg
  • Thiamin - 0.2 mg

Step 1

Cut the tops off the tomatoes and lightly scoop out the seeds and pulp. Sprinkle the insides with salt and drain upside down on paper towels for half hour.

Step 2

Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes.

Step 3

Add the orzo and pepper. Simmer 2 minutes.

Step 4

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.

Step 5

Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture.

Step 6

Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil.

Step 7

Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.

Tips & Variations


No special items needed.

Related

Luvcookn

Love the flavour of the pesto, the soft creamy pine nuts...oh heck it is all delightful! Wonderful made with homegrown tomatoes. Thanks for sharing Mike! Made For Billboard Recipe Tag.

review by:
(7 Sep 2018)