Rice Stuffed Tomatoes

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2/3 cup of Arborio rice

2 tablespoons of olive oil

4 ripe but firm large tomatoes

3 tablespoons of chopped fresh basil

2 tablespoons of chopped flat leaf parsley

2 large cloves of garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon of salt

2/3 cup of grated parmesan

vegetable stock (or meat stock)

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