Stuffed tomatoes and rice

Preheat the oven to 180°C (350°F).

Slice the tops off the tomatoes and scoop out the flesh, keeping the shells intact.

Cook the rice until half-done, about 8 minutes, then drain.

Mix the minced meat with the part-cooked rice, chopped tomato flesh, salt, pepper, and herbs.

Fill the tomato shells with the mixture and replace the tops.

Bake for 35-40 minutes until the tomatoes are soft and the filling is cooked through.