Italian Stuffed Tomatoes with Orzo

Such a tasty way to use the abundance of fresh garden tomatoes at the end of the summer. Traditionally stuffed with rice, but I find orzo makes it a lighter dish.

Ingredients:
6-8 tomatoes
1/2 lb lean ground beef
1/2 cup orzo
3 garlic cloves, minced
1 cup chopped onion
1 tsp dry oregano
2 tbsps fresh chopped basil
3 or 4 sprigs fresh thyme
salt and pepper to taste
1/4 tsp lemon zest
1/2 cup parmesan cheese
1-2 tbsps olive oil

Cut the tops off the tomatoes and set them aside. Cut around the flesh then scoop it out with a spoon. Separate the flesh from the seeds in a colander or strainer over a bowl...

then strain out the seeds and keep the juice. Chop the flesh.

Cook the orzo as directed on the package then mix in the chopped tomato, tomato juice, onion, garlic, oregano, basil, thyme, lemon zest, salt and pepper.

Finally add the parmesan and ground beef, breaking up the meat so it's well combined with the rest of the ingredients. Spoon the mixture into the tomato cups and top with their lids. Drizzle with olive oil.

Bake at 325 F for 1 hour and 15 minutes.

Served here with some sautéed garden kale. A large handful of kale, coarsely chopped and tossed in a fry pan with 2 garlic cloves (minced), 2 tbsps olive oil, pinch red pepper flakes, 1 tsp lemon juice, salt and pepper to taste.