Preheat oven to 350 degrees Fahrenheit. Grease up an 8-inch baking dish.

Cook ground beef over medium heat in a skillet, making sure to break the meat apart while it’s cooking thoroughly. Place cooked meat in a bowl and mix through the cooked rice, and set aside.

Slice tops off the tomatoes and remove the core before scooping out the inside of each tomato and seasoning the inside of each with some salt and pepper.

Chop up enough pulp to create 1/2 cup of pulp and stir through the rice/beef mixture.

Add onion, peas, 1/4 cup of Parmesan cheese, 1/4 teaspoon of salt, pepper and parsley to the beef/rice mix and stir through.

Distribute the mixture evenly between each of the tomatoes and place them in the baking dish. Combine remaining cheese (1/4 cup), oil, breadcrumbs and garlic in a small bowl. Spread the mixture across the top of each tomato.

Bake tomatoes for around half an hour, looking for the crumbs to be golden and the tomatoes to be soft.

This dish works well with a garden salad or even a cold pasta or potato salad.