Ingredients

The following ingredients have 9 Servings
  • 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

Instruction

  • 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.