Baked Tomatoes, Stuffed With Sausage And Rice

• 4 large tomatoes
• 1 tsp. minced garlic
• salt and pepper to taste
• 1/4 c. chicken broth
• 2 Tbsp. olive oil
• 1/2 c. diced onion
• 1/2 c. diced yellow bell pepper
• 1/2 lb. Andouille sausage or garlic sausage, finely chopped
• 1/4 tsp. hot pepper sauce
• 2 tsp. olive oil
• 1 Tbsp. unsalted butter
• 1 c. cooked rice
• 2 Tbsp. chopped parsley
• 1/4 tsp. black pepper
• 3 Tbsp. bread crumbs

1. Cut a slice from the stem end of each tomato.
2. Using your fingers, fish out the seeds from the tomato's cavity and discard. With a sharp knife, hollow out the tomatoes, leaving the walls intact and reserving the extra pulp.
3. Invert the tomato shells on a baking rack for 10 to 15 minutes while making filling.

tomatoes, garlic, salt, chicken broth, olive oil, onion, yellow bell pepper, sausage, hot pepper sauce, olive oil, unsalted butter, rice, parsley, black pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=722610 (may not work)