Preheat oven to 400°F. Cook rice according to package directions. Prepare the baking dish by drizzling a small amount of olive oil over the bottom. Grate the cheese and set it aside until needed.

To cook the sausage, brown it in an 8-inch skillet over medium-low heat, breaking it into small pieces as it cooks. When cooked, remove to a paper towel-lined plate to drain, and cool until needed.

Remove the vines and stems. Then wash the tomatoes, removing the upper section of the tomato (about one-quarter inch or so below the stem area) by slicing horizontally around the top, and discard. Once the top is removed, use a melon baller (or a spoon) to scoop out the inside flesh and seeds (discard), being careful not to poke through the walls of the tomato. Salt and pepper the insides of the empty tomatoes, then place them in an oven-safe baking dish or skillet [1].

In a medium bowl, add the cooked rice. Next, add the cooked and cooled sausage, mozzarella (reserving a small amount for topping at the end), parmesan cheese, basil, garlic, salt, and pepper. Stir to combine thoroughly.

Using a large spoon, fill the empty tomatoes with the stuffing. Sprinkle the filled tomatoes with the remaining mozzarella cheese and drizzle a small amount of olive oil over the top of each one.

Place the baking dish in the oven, baking for 15 minutes or until the tomatoes become tender, then broil on high for 1-3 minutes until the filling begins to bubble and brown.

Garnish with fresh chopped parsley or a few torn basil leaves and serve hot. Enjoy!