Orzo Stuffed Tomatoes

2/3 cup uncooked orzo pasta
6 medium tomatoes
1 tablespoon butter
1/2 cup shredded reduced-fat Swiss cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon white pepper
Paprika

Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a ½-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo.

In a small heavy saucepan, cook butter over medium heat for 5–7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes.

Place in an ungreased 2-quart baking dish; sprinkle with paprika. Bake, uncovered, at 350 degrees for 15–20 minutes or until heated through. 

Yield: 6 servings.