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Cajun Stuffed Tomatoes


      8 fresh tomatoes
      12 ounces kielbasa, cut in 1/4-inch slices
      1 cup onions, chopped
      3/4 cup green bell peppers, chopped
      1/2 teaspoon fresh garlic cloves, crushed
      1 teaspoon thyme leaves, crushed
      1/2 teaspoon salt
      1/4 teaspoon fresh ground black pepper
      1/4 teaspoon crushed red pepper
      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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