- 5 tomatoes
- 3 cups orzo (cooked)
- 1/4 cup black olives (sliced)
- 1/4 cup red onion (fine diced)
- 1/4 cup roasted red peppers
- 2 tsp. fresh mint (finley chopped)
- 1/2 cup goat feta
- 1 tbsp. olive oil
Combine all ingredients in mixing bowl and mix throughly. Stuff tomatoes and cook at 350 degrees for 20 minutes.
Recipe by Julie Stehling of Early Girl Eatery, an Asheville restaurant that serves dishes made from scratch with ingredients from local farmers.