Cook orzo according to pkg directions. Meanwhile, cut a thin top off of each tomato. Scoop out the pulp, leaving 1/2 inch in shells. Set aside 6 tbs. of pulp for filling. Invert tomatoes on paper towel to drain. Drain orzo when done.
In a small heavy saucepan, cook butter over medium heat until golden brown. Remove from heat and stir in cheese, basil, parsley, salt, pepper and orzo and reserved pulp. Spoon into the tomatoes.
Place in an ungreased 2qt.baking dish, sprinkle with paprika. Bake, uncovered, at 350 for 15-20 minutes, or until heated through. A great side dish!
Originally Submitted
9/28/2010
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