Cheesy Orzo Tomatoes
Herb-infused Boursin cheese melts into the tender orzo that makes these stuffed tomatoes shine.
Servings: 0
Ingredients
- 4 firm ripe tomatoes, about 8 ounces each (3-inch diameter)
- 1 1/4 teaspoons kosher salt divided
- 2/3 cup uncooked orzo
- 1/2 cup 4-ounces Boursin with garlic and fine herbs, softened
- 2 tablespoons finely chopped fresh parsley
- 1/8 teaspoon coarse ground black pepper
- 3 teaspoons grated Parmigiano Reggiano cheese divided
Instructions
- Cut a thin slice off top of each tomato. Scoop out some, but not all, of the pulp with a spoon. Sprinkle inside of each tomato with 1/4 teaspoon salt .
- Preheat oven to 375F.
- Cook orzo according to package directions. Drain pasta; reserve 3 tablespoons cooking water and set aside. Rinse drained pasta under cool water.
- Combine orzo, spoonfuls of Boursin, parsley, reserved cooking water, remaining 1/4 teaspoon salt and pepper in a large bowl.
- Spoon mixture into tomatoes; transfer to a greased pie plate or shallow baking dish. Sprinkle 3/4 teaspoon grated cheese over each. Bake 25 minutes or until tops are golden in spots.
Notes
Nutritional Information:
Calories 222
Fat 8g
Saturated Fat 5g
Cholesterol 21mg
Sodium 772mg
Carbohydrate 31g
Fiber 4g
Sugars 8g
Protein 8g
*per serving Recipe By: Relish
Serving Size: 4
Fat 8g
Saturated Fat 5g
Cholesterol 21mg
Sodium 772mg
Carbohydrate 31g
Fiber 4g
Sugars 8g
Protein 8g
*per serving Recipe By: Relish
Serving Size: 4
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