You may also like
Categories:Viewed: 69 - Published at: 8 years ago
Ingredients
- 2 cups Orzo, Cooked According To Package Directions
- 8 whole Tomatoes, Medium Sized, Preferably Vine Ripe
- 3 Tablespoons Olive Oil, Extra For Brushing
- 1/2 teaspoons Freshly Ground Black Pepper
- 1/2 teaspoons Salt
- 1/3 cups Fresh Basil Leaves, Packed, Chopped
- 1 Tablespoon Fresh Oregano Leaves
- 1/2 cups Feta Cheese, Crumbled
Method
- Preheat oven to 325 F.
- Cook the orzo according to package instructions. Once done, put the cooked orzo into a large bowl.
- Slice off the tops of each tomato and hollow out the tomatoes using a sharp spoon or melon baller. (Reserve the tomato tops for garnish if desired). Chop 1/2 cup of the scooped out tomato and add it to the orzo.
- Whisk to combine oil, pepper, salt, fresh basil and fresh oregano. Stir this and the feta cheese into the chopped tomato and orzo mixture.
- Brush a bit of olive inside each tomato. Season with salt and pepper to taste, place them on a rimmed baking sheet and place it in the oven for 10 minutes. Remove tomatoes from the oven and invert them on a paper towel to drain and let them sit for 15 or more minutes.
- Stuff tomatoes with the orzo filling. Serve at room temperature or you can warm them in the oven for 10 minutes if desired. Garnish with the tomato tops if desired.
- Recipe by Miss Sophie, used with permission.
