If you prefer to use small tomatoes, bake in a muffin pan and reduce cooking time to 15 minutes.

Ingredients
* 90g (1/2 cup) white rice
* 4 large firm tomatoes
* 1 green capsicum, chopped
* 1 onion, peeled and finely chopped
* small handful finely minced fresh parsley
* 1/2 teaspoon salt
* 1 clove garlic, finely chopped
* 1 teaspoon olive oil

Preparation method
1.   Preheat oven to 200 C.
2.   In a small saucepan over high heat, bring water to the boil. Stir in rice, cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
3.   Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp and invert the tomatoes to drain.
4.   Chop tomato pulp and put in a medium bowl. Combine with rice, green capsicum, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
5.   Bake in preheated oven for 20 to 25 minutes.

Found this recipe on allrecipes.com