Ricotta and Orzo Stuffed Tomatoes

• Vegetarian

• Produce

  • 3 Garlic cloves
  • 1 Green bell pepper
  • 1 Lemon
  • 2 tbsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 8 Tomatoes

• Pasta & Grains

  • 1 cup Orzo

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 1/2 cups Ricotta

• Liquids

  • 1 Water

Found on diethood.com

Description

Ingredients

• 8 to 10 tomatoes
• boiling water
• 1 cup uncooked orzo
• 1-1/2 cups Ricotta
• 1 green bell pepper, finely diced
• 2 tablespoons dried oregano
• 1/4 cup fresh parsley, chopped
• 3 garlic cloves, minced
• salt and fresh ground pepper, to taste
• 1 lemon, zested and juiced
• 3 tablespoons olive oil

Directions

• Line a large plate or a baking sheet with foil.
• Slice off the stem end of the tomatoes and hollow out the inside.
• Slice just a small section off the bottom of the tomatoes so that they will sit flat on a plate.
• Sprinkle salt in the hollow portion of each tomato and place hollow-side down; set aside.
• Stir 1 cup uncooked orzo into boiling water.
• Cook for 5 minutes.
• Drain and wash with cold water.
• Let completely cool.
• In a large mixing bowl, combine ricotta, diced pepper, oregano, parsley, garlic, zest, lemon juice, salt, pepper, and olive oil; mix it all together.
• Gently fold in the orzo.
• Taste for salt and pepper, and adjust.
• Using a large spoon, fill the tomatoes with the orzo mixture and set them on a serving plate.
• Refrigerate for 1 hour.
• Garnish with parsley flakes and dried oregano.
• Serve.