16 medium tomatoes
1 medium-large onion, chopped
1 cup cooked rice
2/3 package S&B medium hot curry mix
1/3 lb ground beef

Cut tops from tomatoes, spoon out innards, salt interior, drain upside-down on paper towels.  Save tops and innards.  Preheat oven to 375.

Drain and save liquid from tomato innards (I threw out a bunch of the seeds too.)  Brown ground beef and onions.  Add tomato innards, chopping them a bit more in the pan.  Add tomato liquid, then curry mix (breaking into small pieces).  Stir until combined.  Add rice.  Stuff tomatoes, put tops back on tomatoes, place on lightly greased baking sheet.  Yes, they'll slide around, but I think w/o the oil, they'll stick when they're done. Bake at least 15 minutes (we left them in somewhat longer).