Tomatoes Stuffed With Rice And Black Eyed Peas
|Hot italian sausage/Sweet italian sausage||8 Ounce, casings removed|
|Red onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm)|
|Water||2 Cup (32 tbs)|
|Frozen black eyed peas||10 Ounce, unthawed (1 Package)|
|Long grain white rice||3⁄4 Cup (12 tbs)|
|Tomatoes||2 Pound (4 Large Sized)|
|Carrots||3 Medium, peeled and coarsely shredded|
|Minced fresh parsley/Minced fresh basil||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
ln a medium-size saucepan over moderate heat, saute the sausage, onion, and garlic for 8 minutes, crumbling the meat as it cooks.
With a slotted spoon, transfer the mixture to paper toweling.
Pour off all the drippings.
Add the water and peas to the saucepan, cover, and bring to a boil over moderate heat.
Adjust the heat so that the water bubbles gently and simmer for 10 minutes.
Stir in the rice and salt, cover, and simmer 20 minutes more.
Mean while, cut the tops off the tomatoes and discard, then hollow out the tomatoes with a large spoon and discard the pulp.
Invert the shells on paper toweling to drain.
When the rice is done, stir in the sausage mixture, carrots, pars ley, oil, and lemon juice.
Let cool, then fill each tomato with 1/2 cup of the mixture.
Place the remaining rice mixture in a bowl and serve on the side.