Sunday, November 8, 2009

Orzo Stuffed Tomatoes

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup frozen corn
  • 6 oz cooked orzo
  • 4 large tomatoes
  • 1/4 cup Edam cheese, grated
  • 2 tsp tomato paste
  • 1 cup boiling water
  1. Cook onions and bell pepper in olive oil until onions turn translucent.  Add corn and cook until corn is heated through.
  2. Remove from heat and stir in orzo.
  3. Preheat oven to 375°.
  4. Cut the top off the tomatoes and scoop out tomato pulp and seeds. Chop up the flesh and add to the orzo mixture. Salt and pepper to taste.
  5. Place the tomato shells into a shallow baking dish and fill with orzo mixture. Sprinkle cheese over top.
  6. Mix together the tomato paste and boiling water. Pour into dish.
  7. Bake for 20-25 minutes.

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