Ingredients
- 4 large tomatoes
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 large shallot, peeled and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 garlic clove, peeled and minced
- 1/4 pound dry orzo pasta
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/8 cup pine nuts, toasted
- 1 1/2 tablespoons pesto sauce (bottled or refrigerated from deli, or your own)
How to Make
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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.
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Step 2: Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes.
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Step 3: Add the orzo and pepper. Simmer 2 minutes.
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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.
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Step 5: Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture.
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Step 6: Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil.
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Step 7: Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.
We hope you enjoy this recipe!
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