Orzo Stuffed Beefsteaks
- Side Dish
- Beefsteak Tomatoes
Preheat the oven to 350°F.
Slice the top 1″ off the tomatoes and use a metal spoon to scoop out the core, flesh, and seeds until tomatoes are hollow. Place tomatoes in a large baking dish and set aside.
Heat oil in a large dutch oven or saucepan over medium heat. Add the capers to the pan and allow to fry and crisp. Add the onion and garlic and sauté until softened.
Add the orzo, stirring to coat with the onions, garlic, and capers, until orzo begins to lightly toast.
Add the wine to the saucepan and simmer until most of the liquid has evaporated.
Begin to add in the chicken stock slowly, stirring constantly, not adding more until most of the liquid has been absorbed. Continue until all the chicken stock has been added and orzo is al dente. Remove from heat and stir in the lemon juice, zest, and 1/4 cup grated parmesan until the cheese is melted. Season with salt and pepper as needed.
Fill the tomatoes with the orzo and finish with grated parmesan on top. Bake in the oven until the cheese is melted and tomatoes begin to soften, about 25 minutes. Garnish with chopped parsley.