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Orzo-Stuffed Tomatoes

TOTAL TIME: Prep: 35 min. Bake: 15 min. YIELD: 6 servings.
From Desert Hot Springs, California, Marian Ridgeway writes, “My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite.”

Ingredients

  • 2/3 cup uncooked orzo pasta
  • 6 medium tomatoes
  • 1 tablespoon butter
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • Paprika

Directions

  • 1. Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo.
  • 2. In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes.
  • 3. Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts

1 each: 150 calories, 3g fat (2g saturated fat), 9mg cholesterol, 456mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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