Wash and dry the tomatoes. Cut the tops off the tomatoes. Scoop out and reserve the tomato flesh and seeds. Dice any big pieces of flesh. Put aside.
Heat the butter in a large fry pan over medium heat. Add the onions and fry for 5 minutes, then add the garlic, continue to fry until the onions are soft but not brown.
Add the allspice and cumin powders. Stir in the mince, use a spatula to break the mince into smaller pieces, then mix in the rice, parsley and beef stock. Simmer uncovered for about 8 minutes or until the beef mince is cooked. The mixture should be almost dry.
Stir in the reserved tomato flesh, cook for a few minutes more to reduce the liquid in the pan. Season to taste with salt and pepper.
Spoon the filling into the tomato shells and replace the tomato tops.
Place the filled tomatoes into a heavy based fry pan. Pour in 1 cup of hot water and 2 tablespoons of olive oil. Cover the pan with a lid and simmer for 15 – 20 minutes or until the tomatoes are cooked.