-
1
Cut the top off each tomato and make a small cut on the bottom of each tomato, being careful not to cut through, just enough to help the tomato stand by itself.
-
2
Scoop out the insides of the tomatoes being careful not to puncture the flesh.
-
3
Liberally sprinkle the inside of each tomato with salt and turn upside down on paper towels to drain.
-
4
Preheat oven to 350.
-
5
In a 12-inch skillet heat the olive oil over medium-high heat.
-
6
Add the garlic and onion; stirring constantly, cook until the onions start to soften and you can smell the garlic cooking.
-
7
Add the rice and again stirring constantly, cook until the rice just begins to brown.
-
8
Add the canned tomatoes, chicken broth and jalapeno peppers and bring to a boil.
-
9
Continue cooking at a slow boil until almost all of the liquid has been absorbed by the rice and cooked off.
-
10
Remove from the heat and let cool slightly.
-
11
Once the mixture has cooled a little add 4 ounces of the mozzarella cheese and mix thoroughly.
-
12
Stuff the tomatoes with the mixture and place on a baking sheet.
-
13
Place on the middle rack of the oven and cook for 20 minutes.
-
14
After 20 minutes top the tomatoes with the remaining mozzarella and sprinkle with the pecorino romano cheese.
-
15
Place back in the oven and cook until the cheese is fully melted and nice and bubbly.
-
16
Remove from the oven and let cool for a few minutes so you dont burn the roof of your mouth on the melted cheese.
-
17
Dig in and enjoy!
