Stuffed Tomato and Onion Meat Boats with Creamy Rice Filling

1.Preheat your oven to 200°C (392°F). Lightly grease a baking dish large enough to hold the stuffed vegetables.

2.Prepare the tomatoes: Slice off the top 1/4 inch of each tomato (the stem end) and set the tops aside. Carefully scoop out the pulp and seeds from the tomatoes using a small spoon, leaving a sturdy shell about 1/2 inch thick. Chop the scooped tomato flesh finely and set aside.

3.Prepare the onions: Peel the onions. Cut them in half vertically through the root end. Gently separate the layers to create natural 'cups' or boats. If the onion layers are too thick, carefully trim the base so they can stand upright. Finely chop any excess onion flesh and set aside with the tomato flesh.

4.Cook the rice: In a small saucepan, combine the rice with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed and the rice is partially cooked (it will finish cooking in the oven). Drain any excess water.

5.Prepare the meat mixture: In a large bowl, combine the ground meat, partially cooked rice, finely grated carrot, frozen corn, chopped tomato/onion flesh, softened cream cheese, oregano, garlic powder, and the 1/4 cup of water or broth. Season generously with salt and pepper. Mix thoroughly until all ingredients are evenly distributed.

6.Stuff the boats: Place the hollowed tomatoes and onion halves cut-side up in the prepared baking dish. Firmly pack the meat and rice mixture into both the tomato shells and the onion layers, mounding the filling slightly.

7.Bake: Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.

8.Uncover the dish, sprinkle the tops of the stuffed vegetables generously with the shredded mozzarella cheese. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the meat is cooked through (internal temperature of 71°C/160°F) and the cheese is melted and golden brown.

9.Serve immediately, optionally topping with the reserved tomato tops.