Source: dLife

Tomatoes stuffed with a medley of beef and vegetables.

Servings

0.5 cup orzo pasta , cooked
0.5 cup fresh cucumber, peeled and chopped
0.5 cup canned unsalted diced tomatoes
2 tbsp fresh chopped red onion
2 tbsp chopped parsley
2 tbsp fresh basil , chopped
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
0.5 tsp salt
0.5 tsp black pepper
6 large tomato
0.5 lb extra lean ground beef (5% fat)
1 tbsp shallots, chopped
0.5 cup garlic & herb feta crumbles
1 cooking spray

1 Preheat oven to 425°F.
2 In large bowl, mix orzo, cucumber, tomato, red onion, parsley, basil, balsamic vinegar, lemon juice, salt, and pepper. Set aside.
3 Cut 1/2" slice off top of each tomato. Scoop out pulp into bowl, leaving the shells intact.
4 Place shells upside down on paper towels to drain.
5 In large skillet, brown beef and shallots over medium high 5 minutes. Drain.
6 Toss beef mixture into orzo mixture. Add cheese and stirr well.
7 Lightly coat baking dish with cooking spray.
8 Stuff each tomato with the beef mixture and place prepared baking dish.
9 Bake 10 to 15 minutes until tomatoes are tender.