Place rice and stock in a small pot and bring to a boil. Mix in carrot and curry powder. Return to a boil, cover, reduce the heat to its lowest setting and cook, undisturbed, 35 minutes, or until rice is tender.
Preheat the oven to 375 degrees F. Trim a bit from the bottom of each tomato so they’ll sit flat. Cut the tops off each tomato and scoop out the flesh. Set tomatoes in a parchment paper-lined baking dish. Finely chop the tomato flesh and place in a bowl.
When the rice is cooked, add it to the chopped tomatoes. Mix in peas, salt and pepper. Pack and mound this mixture into the tomatoes. Drizzle tomatoes with olive oil. Bake for 20 to 25 minutes, or until the flesh just begins to soften.