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Baked Stuffed Tomatoes




			4 large, ripe red tomatoes

			3/4 cup chicken broth

			1 Tablespoon olive oil

			1/4 cup chopped onion

			1/2 cup uncooked rice

			1/2 pound lean ground beef

			1/2 cup smoked gouda cheese, cut into 1.4-inch cubes

			1 Tablespoon chopped fresh parsley

			1/2 teaspoon salt

			1/4 teaspoon black pepper, coarsely ground

Wash tomatoes and remove stems. Cut off quarter of tomatoes and set aside. Scoop out interiors, leaving 1/4-inch thick shell. Discard seeds and chop remaining pulp. Place chopped pulp in a 2-cup glass measure and add enough chicken broth to make a total of 1 1/4-cup. In a 1-litre casserole, combine 1 Tablespoon olive oil and onion. Microwave at Power Hi for 2 minutes. Add rice and tomatochicken broth mixture to onions. Cover with vented plastic wrap. Microwave at Power5 for 18 to 20 minutes, or until rice is tender. In a 2-litre casserole, place ground beef. Microwave at Power Hi for 4 minutes, or until meat is no longer pink, stirring halfway through cooking cycle. Remove from oven. Add cooked rice, cheese, parsley, salt, and pepper. Stuff rice mixture into tomatoes. Replace tops of tomatoes and place in an 8-inch square microproof baking dish. Preheat oven to 375¡ÆF. Cook at Combination High for 15 to 20 minutes, or until heated through and tomatoes are tender.


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