-
1
Preheat oven to 350 degrees.
-
2
Coat an 8-inch square baking dish with cooking spray.
-
3
Cook ground beef in a skillet over medium-high heat, breaking up pieces, until done.
-
4
Pour into a large bowl.
-
5
If using cooked rice, go to Step 4.
-
6
To prepare instant brown rice, bring 1/2 cup water to a boil, reduce heat to low, cover and simmer for 5 minutes.
-
7
Remove from the heat and let stand, covered, for 5 minutes.
-
8
Fluff with a fork.
-
9
Add cooked rice to the bowl with the meat.
-
10
Meanwhile, cut enough off the top of each tomato to remove the core (1/2 to 1 inch).
-
11
Scoop out the inside of the tomato using a teaspoon.
-
12
Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat.
-
13
Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
-
14
Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture.
-
15
Stir to combine.
-
16
Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish.
-
17
Combine the remaining 1/4 cup cheese, breadcrumbs, oil, and garlic in a small bowl.
-
18
Sprinkle the mixture on top of the tomatoes.
-
19
Bake the tomatoes until the crumbs are golden brown and the tomatoes are soft, 25 to 30 minutes.
-
20
Serve immediately.
