CAJUN STUFFED TOMATOES
From The French Market Tomato Festival; June 3-4, 1995.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°. Cut off stem end of each tomato. Scoop out pulp leaving 1/4 inch thick shells.
- 2. Turn tomatoes upside down to drain; set aside.
- 3. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes.
- 4. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes.
- 5. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells.
- 6. Place in shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20-25 minutes.
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Gail Youngblood
[email protected]These tomatoes were a bit too spicy for my taste, but otherwise they were very good. I would recommend using less cayenne pepper next time.
Joseph Gibson
[email protected]I love this recipe! The tomatoes are always so flavorful and the filling is so creamy. I usually add a little extra cheese to the top before baking and it always turns out perfect.
Shoaib khalid
[email protected]The recipe was easy to follow and the dish turned out great. The tomatoes were juicy and the filling was savory. I would recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Bantai Yt
[email protected]These Cajun Stuffed Tomatoes were a hit at my last dinner party! The filling was flavorful and the tomatoes were cooked to perfection. I will definitely be making this dish again.