Cajun Stuffed Tomatoes

• 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

1. Preheat oven to 350u0b0F
2. Cut off stem end of each tomato.
3. Scoop out pulp leaving 1/4 inch thick shells.
4. Turn tomatoes upside down to drain; set aside.
5. Heat a large skillet until hot.
6. Add sausage.
7. Cook and stir until sausage is browned, about 3 minutes.
8. Add green pepper, celery, garlic and thyme.
9. Cook and stir until vegetables are tender, about 2 minutes.
10. Remove from heat.
11. Stir in eggs.
12. Spoon meat mixture into reserved tomato shells.
13. Place in shallow baking pan containing 1/2 inch water.
14. Cover and bake until tomatoes are tender, 20-25 minutes.

tomatoes, andouille sausage, green pepper, celery, garlic, thyme, eggs

Taken from www.food.com/recipe/cajun-stuffed-tomatoes-503410 (may not work)