Boiling water
6 med. tomatoes
1 tsp. salt
1 (8 1/2 oz.) can green peas, drained
1/2 c. raw, long-grained rice, raw
1 1/2 c. grated sharp Cheddar cheese
1/8 tsp. paprika

In large bowl, add boiling water in tomatoes to cover. Let stand 1 minute. Drain and cover with cold water. Remove skins. Cut 1/4 inch slices from stem ends; scoop out pulp and seeds from center. Set tomatoes aside.

Cook rice with 1/2 teaspoon salt. In medium bowl, toss rice with rest of salt, paprika, peas, and 1 cup cheese. Pile stuffing in tomatoes, sprinkle with rest of cheese. Arrange in a 10 x 6 x 2 inch baking dish. Add 3/4 cup water to bottom of pan. Bake, covered, at 350 degrees for 25-30 minutes or until tomatoes are tender. Garnish with parsley sprigs. Makes 6 servings.