A long time ago I found a recipe from a book in the public library for Baked stuffed tomatoes. I think it was called Rice Piedmont Tomatoes. The tomatoes were hollowed out and the insides used along with enough water to cook a cup of rice. I can't remember what else was in it, but I know after the rice mixture cooled, shredded cheese was added and the tomatoes stuffed. You could make these ahead of time and refrigerate them. Then you baked them for around 30 to 40 min in a 350 oven. I have done searches for this numerous times but can't find it. And of course I don't remember the title of the cook book. Since this was over 30 years ago, the book is likely to not even be there anymore.

Thanks

Ann in MT