In a small saucepan, cook the rice according to package instructions. Set aside to cool.

Cut the tops off the tomatoes and scoop out the pulp, leaving the tomato shells intact. Reserve the tomato pulp and chop it finely.

Peel and chop the onions. Peel and mince the garlic cloves. Finely chop the parsley leaves.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.

Add the chopped onions and minced garlic to the skillet with the ground beef. Sauté for 5 minutes or until the onions are softened and translucent.

In a large bowl, combine the cooked ground beef mixture, cooked rice, chopped tomato pulp, chopped parsley, paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Preheat the oven to 350°F (175°C).

Spoon the filling mixture into the hollowed-out tomatoes, packing it gently. Place the stuffed tomatoes in a baking dish.

Pour the water into the bottom of the baking dish. Drizzle the remaining 1 tablespoon of olive oil over the stuffed tomatoes.

Cover the baking dish with foil and bake the stuffed tomatoes for 45-50 minutes or until the tomatoes are tender and the filling is heated through.

Remove the Balkan Stuffed Tomatoes from the oven and serve hot as a main course or side dish.