Stuffed Tomatoes- 24

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Stuffed Tomatoes

Yield: 24 servings

Ingredients

Preparation

1. Ripen tomatoes at room temperature. Cut off stem end of each; scoop out pulp leaving 1/4 inch thick shell. Drain upside-down.
2. Brown sausage; drain off excess fat. Add green peppers, celery, garlic and thyme. Cook and stir until vegetables are soft. Remove from heat and stir in eggs.

4. Serve one stuffed tomato per serving.

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