Baked Tomatoes Stuffed With Orzo

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Ingredients Nutrition


  1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.
  2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
  3. Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
  4. Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
  5. Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
  6. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
  7. Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

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