Italian Stuffed Tomatoes

Prepare rice according to package directions. Set aside.

Meanwhile, cut a 1/2-inch-thick slice off the top of each tomato; reserve tops. Scoop seeds, pulp and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp. Discard remaining seeds, pulp and juice.

Spray an 11-by-7-inch baking dish with non-stick cooking spray. Place tomatoes in prepared dish.

Toss rice with reserved tomato juice and pulp. Stir in Parmesan cheese, basil, parsley and olive oil. Season with salt and pepper.

Spoon rice mixture into the tomatoes and place reserved tomato slices on top.

Bake at 350 degrees for 30 minutes or until rice is heated through and cheese is melted. Serve warm.