Orzo-Stuffed Tomatoes

• 2/3 cup uncooked orzo pasta
• 6 medium tomatoes
• 1 tablespoon butter
• 1/2 cup shredded reduced-fat Swiss cheese
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons minced fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• Paprika

1. Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo.
2. In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes.
3. Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through.

orzo pasta, tomatoes, butter, swiss cheese, fresh basil, parsley, salt, white pepper, paprika

Taken from www.tasteofhome.com/recipes/orzo-stuffed-tomatoes/ (may not work)