WILD RICE STUFFED TOMATOES
  • 4 whole Medium Tomatoes
  • ½  lb ground sausage crumbled and browned
  • 2 Tablespoons Butter
  • 3 cloves Garlic, Minced
  • 1 cup Diced Bell Pepper ( Orange or Green)
  • 3 Tablespoons Fresh Parsley
  • 2 cup Cooked Wild Rice
  • ½ cups Seasoned Bread Crumbs

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.