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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 145
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 26mg
Sodium 791mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 4g
Protein 10g
Vitamin A  15%Vitamin C  48%
Calcium  15%Iron  9%
Potassium  12%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Tomatoes Stuffed with Orzo

Date Added: June 11, 2009


1 Teaspoon Salt pepper to taste,
1/2 Pound Orzo (rice shaped pasta)
1 Tablespoon Butter (200 g.)
1 Onion finely chopped
4 Tablespoons Parmesan Cheese freshly grated
6 Tomatoes firm, ripe
1/2 Teaspoon Dried Oregano rubbed
1/2 Cup Mozzarella Cheese cubed
1 Quart Chicken Broth packed
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1. Remove the center pulp and seeds from the tomatoes, hollowing them out well.

2. Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.

3. Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.

4. Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente (I cooked mine longer--don't like pasta that firm).

5. Taste it as you go and cook until it's as firm as you like.

6. Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.

7. Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.

8. Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, MSG, Poultry, Cheese, Onion allergies.
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