Ingredients
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4 large tomatoes
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1/4 teaspoon salt
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2 tablespoons unsalted butter
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1/2 red bell pepper, seeded and chopped
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1/4 lb orzo pasta
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1/4 teaspoon black pepper
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2 cups chicken broth
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1/4 cup mozzarella cheese, shredded
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1/8 cup pine nuts, toasted
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1 1/2 tablespoons pesto sauce, bottled (or refrigerated from deli)
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1 garlic clove, peeled and minced
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1 large shallot, peeled and chopped
Instructions
- 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.