recipe found in Health Magazine, May 2011 (recipe developed by Nadia G, host of Bitchin' Kitchen)
|I used red bell peppers instead because they were on sale!|
1 tablespoon olive oil
1 garlic clove, minced
1 small red onion, minced
1 red chile, minced
1 (14.5-ounce) can whole tomatoes
12 sun-dried tomatoes, minced
4 basil leaves, torn
1/4 teaspoon brown sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
6 kalamata olives, minced
1/4 cup minced parsley
4 large tomatoes
1/2 cup shredded part-skim mozzarella
Preheat oven to 375°. Cook orzo until al dente; set aside.
Heat olive oil in a saucepan over medium heat. Sauté garlic 1 minute. Add onion and red chile; sauté 6 minutes.
With clean hands, crush canned tomatoes; add to pan.
Add minced sun-dried tomatoes, basil leaves, brown sugar, sea salt, and pepper to pan; bring to a simmer. Cook until most of liquid is cooked off (25-30 minutes).
Add olives and parsley to pan; remove from heat. Add orzo to sauce, mixing well. Core tomatoes; stuff with orzo-and-sauce mixture. Top each tomato with 2 tablespoons mozzarella. Bake for 30-35 minutes.
My take: This was excellent. Will be making again...even with red bell peppers!!!