Stuffed Tomatoes With Golden Crumb Topping

This recipe also came from the "Eating Well" magazine, 2005. This recipe is an excellent variation for the tomato. It is delicious! I modified the recipe for posting purposes.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  ounces ground beef
• 1  cup cooked brown rice or 1⁄2 cup instant brown rice
• 4  large tomatoes
• 1⁄2 teaspoon kosher salt, divided
•  black pepper, to taste
• 1⁄2 cup green peas (cooked, if fresh, thawed, but not cooked, if frozen)
• 1⁄4 cup red onion, minced
• 1⁄2 cup parmesan cheese, grated, divided
• 1  tablespoon parsley, minced
• 1  cup  breadcrumbs
• 2  tablespoons extra virgin olive oil
• 1  small garlic clove, minced

Directions

1. Preheat oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray. Cook ground beef in a skillet over medium-high heat, breaking up pieces, until done.
2. Pour into a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring ½ cup water to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, cut enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the inside of the tomato using a teaspoon. Finely chop ½ cup of the pulp and add to the bowl with the rice and meat. Season the inside of the tomatoes with ¼ teaspoon salt and pepper.
6. Add peas, onion, ¼ cup cheese, parsley, the remaining ¼ teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining ¼ cup cheese, breadcrumbs, oil, and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden brown and the tomatoes are soft, 25 to 30 minutes. Serve immediately. Makes 4 servings.