Stuffed Tomatoes

Ingredients
1/2 cup quick-cooking brown rice
1 tbsp olive oil
1 medium onion, chopped
1 1/4 lbs ground beef (or ground turkey)
2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp chili powder
6 large tomatoes
1/2 cup feta cheese
1/4 cup panko (japanese style breadcrumbs)

Preheat oven to 425.
Cook rice as directed.
In a large skillet, heat oil over medium heat.
Add onion and cook 10-12 minutes until lightly browned and tender.
Add ground beef, cinnamon, coriander, cumin, and chili powder. Cook 5-6 minutes until meat is browned.
Cut top off each tomato .
Using melon-baller or small spoon, remove tomato pulp and place in large bowl.
Remove 1 cup pulp from bowl and chop -- discard remaining pulp.
Return chopped pulp to bowl.
Add rice, feta, and beef mixture.
Scoop filling into hollowed tomatoes.
Place filled tomatoes in a jelly roll pan or casserole dish.
Sprinkle with panko and place in oven.
Bake 25-30 minutes until panko is browned and filling is heated through.