Ingredients:
4 large tomatoes
1/4 teaspoon salt
2 tablespoons unsalted butter
1 large shallots, peeled and chopped
1/2 red bell peppers, seeded and chopped
1 garlic cloves, peeled and minced
1/4 lb orzo pasta
1/4 teaspoon black pepper
2 cups chicken broth
1/4 cup mozzarella cheese, shredded
1/8 cup pine nuts, toasted
1 1/2 tablespoons pesto sauce, bottled ( or refrigerated from deli)
Directions:
Cut the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and drain upside down on paper towels for half hour.
Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes. Add the orzo and pepper. Simmer 2 minutes.
Pour in 1 cup broth and simmer until all the liquid is absorbed. Add 1/2 cup broth and repeat cooking. Add 1/4 cup more broth and simmer until orzo is tender.
Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture. Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil. Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.
Servings: 4
Time preparation: 40 min.
Time total: 80 min.