>> name: Stuffed Tomatoes with Rice
>> servings: 4

Preheat the #oven{} to ~{180°C}.

Cut the tops off of @tomatoes{4 large} and scoop out the insides to create a 'shell'. Keep the insides.

In a #pan{}, sauté @onions{1 chopped} and @garlic{2 cloves minced} in @olive oil{2 tbsp} until translucent.

Add the insides of the tomatoes (chopped) to the pan and cook for ~{5 minutes}.

Add @uncooked rice{1 cup} to the pan, along with @water{2 cups}, @salt{}, and @pepper{}. Allow the mixture to simmer until the rice is cooked, approximately ~{18 minutes}.

In the meantime, place the tomato 'shells' in a #baking dish{} and drizzle with a bit of olive oil, then bake for ~{10 minutes}.

Once the rice is cooked, add chopped @fresh basil{2 tbsp} and @grated Parmesan cheese{1/4 cup} to the pan and stir to combine.

Fill the pre-baked tomato shells with the rice mixture.

Return the stuffed tomatoes to the oven and bake for an additional ~{15 minutes}.

Garnish with more fresh basil and serve hot.