Caprese Orzo Stuffed Tomatoes

• 1-1/2 cup Orzo (uncooked)
• 1 cup Cherry Tomatoes, Halved
• 1 cup Ciliegine (fresh Mozzarella In Water), Halved
• 1/3 cups Olive Oil
• 1 Lemon, Juiced
• 1/4 cups Fresh Basil, Sliced Using The Chiffonade Technique
• 1 dash Salt And Pepper
• 8 Beefsteak Tomatoes, Top Cut Off, And Insides Scooped Out
• 1 Tablespoon Balsamic Drizzle (optional)

1. 1. Begin by cooking the orzo (follow the instructions according to the package).
2. 2. While the orzo is cooking, begin prepping the filling ingredients.
3. 3. Once orzo is done, set aside and let cool for a few minutes before adding to a large mixing bowl.
4. 4. Combine the orzo, cherry tomatoes, ciliegine, olive oil, lemon juice, basil, salt and pepper in the large mixing bowl, stirring until the ingredients are completely mixed together.
5. 5. Fill the hollowed-out beefsteak tomatoes with the caprese orzo, top with balsamic drizzle (optional), and serve.
6. Note: This recipe may leave you with a little extra caprese orzo on the side, which you can use to refill your tomatoes or just eat by itself. I'm sure you won't be disappointed!

cherry tomatoes, ciliegine, olive oil, lemon, ubc, salt, tomatoes, balsamic drizzle

Taken from tastykitchen.com/recipes/salads/caprese-orzo-stuffed-tomatoes/ (may not work)