INGREDIENTS
8
to 10 tomatoes
boiling water
1 cup
uncooked orzo
1 1/2 cups
Ricotta
1
green bell pepper (, finely diced)
2 tbsp
dried oregano
1/4 cup
fresh parsley (, chopped)
3
garlic cloves (, minced)
salt and fresh ground pepper (, to taste)
1
lemon (, zested and juiced)
3 tbsp
olive oil