Ingredients
2/3 cup uncooked orzo pasta6 medium tomatoes1 tablespoon butter1/2 cup shredded reduced-fat Swiss cheese1 tablespoon minced fresh basil or 1 teaspoon dried basil2 teaspoons minced fresh parsley1 teaspoon salt1/4 teaspoon white pepperPaprika
Preparation
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.
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.
Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
