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Ricotta and Orzo Stuffed Tomatoes

Katerina, Diethood
  • 95 minutes
  • Serves 10

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