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Rating: 4.1/5 (27 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 339
% Daily Value**
Total Fat 23g
Saturated Fat 8g
Unsaturated Fat 2g
Cholesterol 186mg
Sodium 1593mg
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 7g
Protein 23g
Vitamin A  19%Vitamin C  78%
Calcium  6%Iron  14%
Potassium  20%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Stuffed Tomatoes

Recipe Tags: Vegetable Recipes

Date Added: October 05, 2010
Kicking up your boring stuffed potatoes with herbs!


4 Tomatoes large
1 lb Andouille Coarsely
1/2 cup Green Bell Pepper chopped
1/2 cup Celery chopped
2 teaspoons Garlic minced
2 teaspoons Thyme Leaves crushed
2 Eggs Lightly beaten
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1. Use tomatoes held at room temperature until fully ripe.

2. Preheat oven to 350. Cut off stem end of each tomato.

3. Scoop out pulp (save for stews, soups, etc). leaving 1/4 inch thick shells.

4. Turn tomatoes upside down to drain; set aside.

5. Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes.

6. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes.

7. Remove from heat. Stir in eggs. Spoon meat mixture into reserved tomato shells.

8. Place in shallow baking pan containing 1/2 inch water.

9. Cover and bake until tomatoes are tender, 20-25 minutes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 78% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Bell Pepper, Tomato, Garlic, Celery, Beef allergies.
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