Recipes

Ingredients

• 4 whole Tomatoes
• 1 cup Orzo
• 1 teaspoon Basil
• 1 teaspoon Fresh Ground Black Pepper
• 3 wedges The Laughing Cow Light French Onion Cheese
• 2 Tablespoons Fresh Parmeson
• 2 Tablespoons Extra Virgin Olive Oil
• 5 sticks Green Onions, Chopped
• Salt, To Taste

Preparation

Bring water to rolling boil and add the Orzo. While this is being prepared, core out the tomatoes, removing the seeds and juices. Make sure to leave enough of the shell to firmly support the mixture so they don’t fall apart during grilling.
Combine the onions, basil, cheese(leave the parmeson till almost done grilling), black pepper, and salt if desired. When the orzo is done rinse and add to the above mixture, making sure to mix the ingredients very well.

Stuff the tomatoes with the mixture and then drizzle the olive oil over the tops of the tomatoes. Preheat the grill to medium heat. If putting directly on the grill, take some olive oil and put on a paper towel and using a kitchen tongs smear liberally on the grill to keep the tomatoes from sticking. Depending on the heat of the grill (lower heat is better or put on top rack if cooking something that needs more heat). Cook for about 10 minutes keeping a close eye on them so they don’t burn. Just before the tomatoes are done sprinkle the Parmeson Cheese on the tops and allow to melt. When the clear juices start to run out and the shells are starting to split they are done. I served them with a honey glazed chicken kabobs. Works well with bell peppers, also.