Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     tomato -- fresh
  12            ounces  kielbasa -- cut in 1/4-inch
                        slices
  1                cup  onion -- chopped
     3/4           cup  green bell pepper -- chopped
     1/2      teaspoon  fresh garlic clove -- crushed
  1           teaspoon  thyme leaves -- crushed
     1/2      teaspoon  salt
     1/4      teaspoon  fresh ground black pepper
     1/4      teaspoon  crushed red pepper
     1/2           cup  rice -- uncooked instant

Preparation:

Preheat oven to 400 F. Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the top of each tomato; scoop out and reserve pulp leaving 1/4-inch thick shells; set shells aside. Chop pulp (makes about 2-1/2 cups); set aside. In a large skillet cook sausage until still pink in the center, about 3 minutes. Add onion, green pepper and garlic; cook and stir until sausage is brown and vegetables tender, about 4 minutes. Add reserved tomato pulp, thyme, salt, and black and red peppers; boil, uncovered, until tomatoes are softened and slightly thickened, about 3 minutes; stir in rice. Place tomato shells in a 12 x 8 x 2-inch pan. Divide sausage mixture evenly among tomato shells. Bake, uncovered, until rice is cooked and filling hot, about 15 minutes.

Nutritional Information:

423 Calories (kcal); 24g Total Fat; (50% calories from fat); 16g Protein; 37g Carbohydrate; 57mg Cholesterol; 1207mg Sodium