WILD RICE STUFFED TOMATOES
Preheat oven to 350 F
Cut 1 ½- inch slice from the top of each tomato. Toss out the tops. Using a teaspoon, scrape out the pulp, leaving a ½-inch shell to stuff. Coarsely chop the pulp and set aside.
Melt the butter in a skillet over medium heat. Toss in the garlic and bloom for 30 seconds. Add the tomato pulp, diced pepper and parsley. Saute 2 minutes, until pepper is tender. Stir in the rice, sausage and the breadcrumbs.
Stuff each tomato with the filling. Dollop just a smidge more butter on each tomato. Bake uncovered about 15 minutes.