Preparation:
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. |
