Line a large plate or a baking sheet with foil.
Slice off the stem end of the tomatoes and hollow out the inside.
Slice just a small section off the bottom of the tomatoes so that they will sit flat on a plate.
Sprinkle salt in the hollow portion of each tomato and place hollow-side down; set aside.
Stir 1 cup uncooked orzo into boiling water.
Cook for 5 minutes.
Drain and wash with cold water.
Let completely cool.
In a large mixing bowl, combine ricotta, diced pepper, oregano, parsley, garlic, zest, lemon juice, salt, pepper, and olive oil; mix it all together.
Gently fold in the orzo.
Taste for salt and pepper, and adjust.
Using a large spoon, fill the tomatoes with the orzo mixture and set them on a serving plate.
Refrigerate for 1 hour.
Garnish with parsley flakes and dried oregano.