** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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