Creole Tomatoes and Peppers Stuffed with Dirty Rice

• 5-6 medium sized tomatoes, cored and hollowed, tops reserved.  Save the inside of tomatoes for another recipe
• 1 large tomato, chopped
• 5-6 small to medium sized bell peppers, ribs and seeds removed, tops reserved
• 3 cups cooked long grain rice
• 2 tablespoons olive oil, separated
• 1 cup finely chopped cooked ham
• 1 pound hot Italian sausage, out of casings, chicken or turkey is fine
• 1 pound chicken livers, drained
• 1 large onion, chopped
• 4 ribs of celery, finely chopped
• 4 large garlic cloves, minced
• 3 scallions, chopped
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried thyme
• 1 large tomato, cored and cut into 1/2 inch pieces
• 1/2 cup white wine

1. Preheat oven to 350° and cover the inside of a 9X13 baking dish with non-stick cooking spray.  Set dish aside.
2. In a large, deep, non-stick skillet place 1 tablespoon of olive oil and bring heat up to medium-high.
3. Add chopped ham to the pam and lightly brown.
4. Remove browned ham, I throw it in with the rice so as not to dirty up another bowl, and add sausage to the pan, breaking it up as it browns.
5. When sausage is thoroughly cooked remove from skillet leaving the pan drippings.  I put the sausage with the rice and ham.
6. Add the drained chicken livers to the pan and cook for 2-3 minutes per side.  You want them still pink inside as they’ll cook further in the oven.  Leave any pan juices in the pan.
7. Add the second tablespoon of olive oil to the pan juices and add the onion, stirring and cooking until translucent.
8. Add the celery, garlic and scallions, stirring well and cooking for 2-3 minutes.
9. Add the thyme and Worcestershire sauce and stir until all ingredients are well combined.
10. Add the chopped tomato and stir to combine all flavors.
11. Taste for any needed salt and/or pepper.
12. Remove skillet from heat and mix in rice-meat mixture.
13. Spoon dirty rice mixture into the hollowed out tomatoes and peppers, replace tops of the vegetables and position snugly in baking dish.
14. Pour wine onto bottom of baking dish, cover with tin foil and bake in oven for 45-60 minutes or until vegetables are fork tender.
15. Cool for 10-15 minutes prior to serving.

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