Stuffed Tomatoes


Makes: 4 servings
  • 5 beefsteak tomatoes
  • 1 (16-ounce) package orzo, cooked according to package instructions
  • 1 (1-pound) block mozzarella
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • Kosher salt, to taste
  • Black pepper, to taste




Cut the tops off 4 tomatoes and hollow out the insides. Dice the pulp and the remaining tomato. Dice ½ cup of mozzarella. In a bowl, combine 2 cups of the orzo, basil, olive oil, vinegar, and salt and pepper to taste. Divide the mixture among the 4 tomato shells and serve.

Related posts:

No Comments Yet

Comments are closed