Baked Tomatoes With Basil Orzo
Recipe: #10797
October 24, 2013
Categories: Side Dishes, Orzo, Tomato, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
