Country Stuffed Tomatoes
Serves 4
Ingredients
- 8 whole tomatoes
- 12 ozs. kielbasa, cut into 1/4 inch slices
- 1 cup chopped onions
- 3/4 cup green bell pepper, chopped
- 2 cloves garlic, crushed
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup uncooked instant rice
Preheat oven to 400 F. Use tomatoes held at room temperature
until fully ripe. Cut a thin slice from the top of each tomato;
scoop out and reserve pulp leaving 1/4-inch thick shells; set
shells aside. Chop pulp (makes about 2-1/2 cups); set aside. In a
large skillet cook sausage until still pink in the center, about
3 minutes. Add onion, green pepper and garlic; cook and stir
until sausage is brown and vegetables tender, about 4 minutes.
Add reserved tomato pulp, thyme, salt, and black and red peppers;
boil, uncovered, until tomatoes are softened and slightly
thickened, about 3 minutes; stir in rice. Place tomato shells in
a 12 x 8 x 2-inch pan. Divide sausage mixture evenly among tomato
shells. Bake, uncovered, until rice is cooked and filling hot,
about 15 minutes.
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