Stuffed Tomatoes

Preheat oven to 375 degrees F.

Gently cut the tops off the tomatoes. Set the tops aside. They will be the lids for the tomatoes while baking. Carefully scoop out the inside of tomatoes with a spoon into a small bowl. Reserve for the filling. Add 1 tbsp. olive oil to medium baking dish. Arrange the tomatoes in the baking dish. Sprinkle with ½ of the scooped out tomato mixture, reserving the remaining scooped out tomatoes for the filling.

In a large skillet over high heat, add the remaining 1 tbsp. olive oil. Add the ground beef. Season the mixture with cayenne, salt and pepper. Sauté beef until well browned, about 5 to 7 minutes. Reduce heat to medium.

Add the onions and cook until soft, about 2 to 3 minutes. Add garlic and cook until soft, about 1 minute. Add rice and cook another minute. Add the remaining ½ of scooped out tomato pulp and chicken stock. Simmer until some of the moisture evaporates and the rice starts to cook a little, about 6 to 8 minutes. Season the mixture with salt and pepper. Stir in parsley, basil, oregano and 1 tbsp. Parmesan cheese.

Fill the tomatoes with beef and rice mixture and cover with tops. Drizzle with a little extra olive oil if desired. Bake for 20 minutes. Sprinkle breadcrumbs, remaining Parmesan cheese and a little salt and pepper on top of the tomato. Bake in middle of oven until golden brown and rice is cooked through, about 20 to 25 minutes.