Directions:
- Cut the tops off the tomatoes and scoop out the seeds and pulp. Sprinkle the insides with salt and drain upside down on paper towels for half hour.
- Melt the butter in a 2-quart skillet; add the shallot, red pepper and garlic; cook until softened, about 5 minutes. Add the orzo and pepper. Simmer 2 minutes.
- Pour in 1 cup broth and simmer until all the liquid is absorbed. Add 1/2 cup broth and repeat cooking. Add 1/4 cup more broth and simmer until orzo is tender.
- Remove from heat and add the cheese, pine nuts and pesto. Mix well and fill hollow tomatoes with mixture. Place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil. Bake in pre-heated 400-degree F. oven for 15 minutes. Remove foil and bake 10 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.12 Kcal (930 kJ) | ||
| Calories from fat | 119 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 20.17mg | 7% | |
| Sodium | 701.17mg | 29% | |
| Potassium | 734.29mg | 16% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 52.1mg | 87% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 7mg | 39% | |
| Calcium | 145mg | 14% | |
| Amount Per 100 g | |||
| Calories | 54.28 Kcal (227 kJ) | ||
| Calories from fat | 29.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 20% | |
|---|---|---|---|
| Cholesterol | 4.93mg | 7% | |
| Sodium | 171.35mg | 29% | |
| Potassium | 179.44mg | 16% | |
| Total Carbs | 4.71g | 6% | |
| Sugars | 2.42g | 40% | |
| Dietary Fiber | 0.95g | 16% | |
| Protein | 1.91g | 16% | |
| Vitamin C | 12.7mg | 87% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.7mg | 39% | |
| Calcium | 35.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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