Orzo And Feta Stuffed Tomatoes - cooking recipe

Ingredients

10 medium tomatoes
2 c. cooked orzo or rice
4 oz. Feta cheese, crumbled
1/2 c. chopped black olives
1/2 c. toasted pine nuts
1/2 c. finely sliced green onions
1/4 c. chopped fresh parsley
1/4 c. olive oil
1/2 to 1 tsp. fresh basil, finely chopped
1 to 2 cloves minced garlic
freshly ground black pepper to taste

Preparation

Cut 1/4-inch off the top of each tomato.
Scoop out pulp and seeds.
Reserve pulp; discard seeds.
Finely chop 2 tomato shells; set aside.
sprinkle the insides of the remaining tomato shells with salt.
Invert on a paper towel and let drain 30 minutes.
Pat dry.
Combine orzo or rice, Feta, black olives, pine nuts, green onions, parsley, olive oil, basil, garlic, pepper and chopped tomato.
Mix well.
Spoon mixture into tomato shells.
Cover with plastic wrap and chill at least 1 hour before serving.
Serves 8.