Rice Stuffed Tomatoes

I found this on taste of home website

Rice Stuffed Tomatoes
Serves 6

6 large tomatoes
1 pound ground beef, cooked and drained
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated parmesan cheese
1 block (4 oz) swiss cheese, cut into 1/2 inch cubes

Directions:
Cut a thin slice of the top of each tomato and discard; remove core. Carefully scoop out an reserve pulp, leaving a 1/2 inch shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp. In a skillet, combine the beef, rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses. Spoon into tomato shells. Place stuffed side up in a greased shallow baking dish. Bake, uncovered, at 350 for 35 minutes or until heated through.