Recipe courtesy of Sandra Lee

Caprese Salad Stuffed Tomatoes

Name: Caprese Salad Stuffed Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

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Ingredients

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

Directions

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.)
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.