Stuffed Tomatoes

• 2 large ripe tomatoes 
• 1 cup rice, cooked 
• 1 tsp. basil
• 1 tsp. oregano 
• ½ tsp. salt 
• ¼ tsp. garlic powder 
• 1 Tbsp. olive oil
• ¼ cup Parmesan cheese, grated 
• 2 Tbsp. bread crumbs
• 1 Tbsp. parsley, chopped

1. Preheat oven to 200 degrees F. 
2. Cut tomatoes in half. 
3. Spoon out the inside pulp and seeds, leaving 4 tomato cups. 
4. Mix pulp and rice, basil, oregano, salt and garlic powder. 
5. Spoon ¼ mixture into each tomato cups. Combine olive oil, parmesan cheese, bread crumbs and parsley. 
6. Top each tomato cup. 
7. Place in baking dish and bake for 10 minutes or until heated through. 
8. Broil 2 minutes until topping is browned.

Variation: use Mozzarella in place of Parmesan cheese.