Ingrédients pour Baked Tomatoes With Basil Orzo
- 4 large ripe tomatoes
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 red bell pepper, finely chopped
- 1 garlic clove, minced
- 1 cup orzo pasta
- 1/4 teaspoon black pepper
- 1 3/4 cups chicken broth
- Mozzarella Cheese
- 1/4 cup toasted pine nuts
- 1/4 cup pesto
- 1/2 cup feta cheese
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Comment préparer Baked Tomatoes With Basil Orzo
- Preheat oven to 400°F (200°C).
- Cut the tops off the 4 large tomatoes and scoop out the seeds and pulp.
- Sprinkle the inside of the tomatoes with 1 teaspoon of salt and drain upside down on paper towels for 30 minutes.
- Melt 2 tablespoons of butter in a 2-quart skillet over medium heat.
- Add the minced shallot, finely chopped red bell pepper, and minced garlic. Cook until softened, about 5 minutes.
- Stir in 1 cup of orzo and 1/4 teaspoon of black pepper.
- Simmer for 2 minutes.
- Pour in 1 cup of broth and simmer until absorbed.
- Add another 1/2 cup of broth and repeat, simmering until absorbed.
- Add the remaining 1/4 cup of broth and simmer until the orzo is tender, about 10-12 minutes.
- Remove from heat and stir in the feta cheese, toasted pine nuts, and pesto.
- Gently fill the hollowed tomatoes with the orzo mixture.
- Place the filled tomatoes in a baking dish. Pour any remaining broth around the tomatoes.
- Cover the baking dish with foil.
- Bake for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and the topping is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
26g
Fat
25g
Carbs
10g
