Orzo Stuffed Tomatoes

• 2 cups Orzo, Cooked According To Package Directions
• 8 whole Tomatoes, Medium Sized, Preferably Vine Ripe
• 3 Tablespoons Olive Oil, Extra For Brushing
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Salt
• 1/3 cups Fresh Basil Leaves, Packed, Chopped
• 1 Tablespoon Fresh Oregano Leaves
• 1/2 cups Feta Cheese, Crumbled

1. Preheat oven to 325 F.
2. Cook the orzo according to package instructions. Once done, put the cooked orzo into a large bowl.
3. Slice off the tops of each tomato and hollow out the tomatoes using a sharp spoon or melon baller. (Reserve the tomato tops for garnish if desired). Chop 1/2 cup of the scooped out tomato and add it to the orzo.
4. Whisk to combine oil, pepper, salt, fresh basil and fresh oregano. Stir this and the feta cheese into the chopped tomato and orzo mixture.
5. Brush a bit of olive inside each tomato. Season with salt and pepper to taste, place them on a rimmed baking sheet and place it in the oven for 10 minutes. Remove tomatoes from the oven and invert them on a paper towel to drain and let them sit for 15 or more minutes.
6. Stuff tomatoes with the orzo filling. Serve at room temperature or you can warm them in the oven for 10 minutes if desired. Garnish with the tomato tops if desired.
7. Recipe by Miss Sophie, used with permission.

directions, tomatoes, olive oil, freshly ground black pepper, salt, fresh basil, oregano, feta cheese

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