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Habanero Stuffed Tomatoes

2 medium sized tomatoes per person
1 habanero (or two jalapenos if you want it a little less warm)
"Wild" or Mixed rice. You want the kind that has several different types mixed together
Feta Cheese (try to get the kind with the least amount of salt)

Start cooking rice per instructions, use the smallest amount possible as you will have leftovers. Preheat oven to 350F. Cut tops of tomatoes off and scoop the insides out. Be sure to get as much as possible as you want a bowl shape. When rice is done mix the tomatoes scoopings, feta cheese and the chopped habanero (or jalapenos,) together. Spoon into the hallowed out tomatoes. Put the tops back on, and put in oven for ten to twelve minutes. Enjoy with several glasses of water.

The left over rice can be served later with a grilled portabella mushroom, or a side of steamed vegetables.