Orzo Stuffed Tomatoes

By Hester

Ingredients

• 1/2 pound orzo
• 6 large tomatoes, firm and ripe
• 1 teaspoon salt
• 1/2 tablespoon dried oregano
• 1/2 cup mozzarella cheese, cubed
• 4 tablespoons butter
• 1 onion, chopped
• 1 quart chicken stock
• 4 tablespoons parmesan cheese
• sugar
• black pepper

Details

Servings 6

Preparation

Step 1

Melt the butter ina saucepan and saute the onion in it until soft. Add orzo, stir to coat with butter.

Stir in the stock and simmer utnil it is absorbed, adding more stock gradually until the orzo is about three quarters cooked. Blend in the parmesan cheese, stirring well.

While the pasta is simmering, remove the center pulp and seeds from the tomatoes, hallowing them out well. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.

Spoon the orzo mixture into the hollowed tomatoes, filling them. Place the filled tomatoes in a 9" x 13" pan with 1/2 cup of hot stock in the bottom of the pan.

Bake partially covered in a preheated 400F oven for 25 minutes; remove the cover for the last 10 minutes.