Baked Tomatoes Stuffed With Orzo

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 lb orzo pasta
• 6 large tomatoes, firm, ripe
• granulated sugar
• 1 teaspoon salt
• black pepper
• 1/2 teaspoon dried oregano, rubbed
• 1/2 cup mozzarella cheese, cubed
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 1 quart chicken broth, packed
• 4 tablespoons parmesan cheese, freshly grated

Recipe

• 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.