Grilled Stuffed Tomatoes
Recipe courtesy of Patrick and Gina Neely

We made these with mozzarella instead of the goat cheese and the orzo was very bland. We will try these again, but make sure the orzo has a cheesy sauce on it (next time we will use goat cheese) and is very flavorful before stuffing the tomatoes. To "fix" those we made the first time around, we cooked down the tomato pulp that was removed from the inside of the tomatoes and added quite a bit of it along with some more parmesan cheese and more herbs to the stuffing. We also added some buttered bread crumbs and paprika for a little spice. The recipe is good in concept, but needs some work.

These could also be baked in a 350 degree oven.

6 large tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped fresh basil leaves
6 ounces goat cheese
Salt and freshly ground black pepper
2 cups cooked orzo
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan

Preheat the grill to medium heat.

Cut the tomatoes and core them, removing all the seeds and juice.

In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. [The orzo mixture should be creamy from the cheese - almost like a creamy macaroni and cheese. If not, modify the recipe. I would also add the tomato pulp that was removed from the tomatoes. Why waste it and it would add a lot more flavor.] Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.

Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes [we cooked ours longer]. The juices will begin to run. Remove from grill and place on platter.

6 servings