Cajun Stuffed Tomatoes - cooking recipe

Ingredients

4 large tomatoes
1 lb andouille sausage, coarsely chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced
2 teaspoons thyme leaves, crushed
2 eggs, lightly beaten

Preparation

Preheat oven to 350\u00b0F
Cut off stem end of each tomato.
Scoop out pulp leaving 1/4 inch thick shells.
Turn tomatoes upside down to drain; set aside.
Heat a large skillet until hot.
Add sausage.
Cook and stir until sausage is browned, about 3 minutes.
Add green pepper, celery, garlic and thyme.
Cook and stir until vegetables are tender, about 2 minutes.
Remove from heat.
Stir in eggs.
Spoon meat mixture into reserved tomato shells.
Place in shallow baking pan containing 1/2 inch water.
Cover and bake until tomatoes are tender, 20-25 minutes.