Caprese Salad Stuffed Tomatoes

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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5 beefsteak tomatoes

1 (1-pound) block mozzarella

1 (16-ounce) package orzo, cooked according to package instructions

1 tablespoon red wine vinegar

2 tablespoons olive oil

2 tablespoons chopped fresh basil leaves

Kosher salt and freshly ground black pepper


  1. Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza). Dice the mozzarella to measure 1 cup. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.)
  2. In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste. Divide the mixture among the 4 tomatoes and serve.
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