Preheat the oven to 400 F (200 C).

With a sharp knife remove the top 1/5 of the tomato. If there are little stems try to keep them for better presentation.

Using a teaspoon, carefully scoop out the tomato pulp and transfer it to the bowl of a food processor. Puree the tomato pulp and set aside.

Sprinkle the inside of the tomatoes with a little salt and pepper and put them upside down in an oiled baking dish for them to drain. In the meantime, make the filling.

Heat half the olive oil over medium heat and sauté the onions until translucent, stirring occasionally, for about 10 minutes. Stir in the pepper and cook for about a minute.

Add the rice and stir to coat in the oil. Add the tomato pulp and enough water or stock to cover the rice by about a quarter inch. Season with salt and pepper. Cook on low heat until the rice has absorbed the liquid and is about halfway cooked. Add more water or stock as needed if the rice needs more cooking. Stir in the corn and peas for a few minutes before removing the rice from the heat. Remove and stir in the herbs. Let the mixture cool.

Turn over the tomatoes and fill them with the rice mixture. Drizzle the remaining olive oil over the stuffed tomatoes. Place the caps over the tomatoes. Bake uncovered at 375F/180C for about an hour or until done. You can run them under the broiler for a few minutes if you want a nice char on the tops. Remove cools lightly and serve. These are great at room temperature, too!