Orzo and Cheese Stuffed Tomatoes

• 12 large roma tomatoes, fresh
• 6 ounces mozzarella cheese, balls cut in half (boconccini)
• 14 cup basil, fresh thinly sliced (chiffonade)
• 2 garlic cloves, minced
• 2 tablespoons parsley, fresh chopped
• 14 cup parmesan cheese, freshly grated
• 1 14 cups orzo pasta, cooked al-dente
• 14 cup pine nuts, toasted and roughly chopped
• 12 small lemon, juiced
• 1 tablespoon olive oil
• salt
• pepper

1. Clean each tomato by cutting off top and scooping out insides with a spoon.
2. Reserve the insides to use in another recipe if desired.
3. Thinly slice the bottom of each tomato to allow it to stand up in a casserole pan.
4. Combine basil, garlic, parsley, cheese, pine nuts, olive oil, lemon juice, and orzo in a large bowl.
5. Season well with salt and pepper.
6. Stuff each tomato by filling 3/4 with the pasta mixture.
7. Top with one of the 1/2 sliced Boconccini balls.
8. If desired, sprinkle with some additional Parmesan Cheese.
9. Bake in a 375 degree oven just long enough for the cheese to melt and begin to brown.
10. This should take about 3-5 minutes.
11. Serve and enjoy!

roma tomatoes, mozzarella cheese, basil, garlic, parsley, parmesan cheese, orzo pasta, pine nuts, lemon, olive oil, salt, pepper

Taken from www.food.com/recipe/orzo-and-cheese-stuffed-tomatoes-392016 (may not work)