Orzo-and Feta-stuffed Tomatoes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 24
• 24 medium tomatoes
• salt
• 6 cups cooked orzo pasta (3 c. uncooked)
• 12 ounces feta cheese, crumbled
• 1 1/2 cups chopped mediterranean olives
• 1 1/2 cups pine nuts, toasted
• 1 1/2 cups chopped green onions
• 3/4 cup chopped parsley
• 3/4 cup olive oil
• 1 1/2 teaspoons dried rosemary, crumbled
• 3 garlic cloves, minced
• fresh lemon juice
• fresh ground pepper

Recipe

• 1 cut 1/4 inch of top off tomatoes.
• 2 scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
• 3 pat tomatoes dry.
• 4 mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
• 5 add lemon juice to taste and season with pepper.
• 6 spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
• 7 (can be prepared 1 day ahead.).