Tomatoes Stuffed with Parmesan Rice

4 large tomatoes

1 cup quick cooking rice

1/3 cup grated parmesan cheese

2 tbsp chopped parsley

2 tbsp melted butter

1/2 tsp salt (if desired)

1/4 tsp black pepper

Core fully ripened tomatoes, slice off tops. Scoop out pulp

leaving 1/4" thick shells. Set aside. Coarsely chop pulp; place in

a medium bowl. Add rice, cheese, parsley, butter, salt and pepper.

Stir to combine. Fill reserved tomato shells with rice mixture. Place

tomatoes in a microwave dish; cover with vented plastic wrap. Micro

wave on high power until rice is almost tender, about 5 minutes. Let

stand covered until rice is tender.