Tomatoes Stuffed with Basil and Feta
Try this Italian crowd-pleaser at your next party!
1 can pepperoncini
2 medium tomatoes
1/3 cup reduced-fat cottage cheese
1/3 cup crumbled feta cheese
1 tablespoon sliced green onion
1 tablespoon chopped fresh basil
1/2 teaspoon grated lemon peel
1/8 teaspoon coarsely ground black pepper
1 small clove garlic, minced
Drain pepperoncini, reserving 1 tablespoon of the liquid. Chop pepperoncini. Set aside.
Cut 1/2-inch off the tops of tomatoes, reserving tops. Use grapefruit spoon or spoon to hollow out tomatoes. If necessary, cut thin strip off bottom of each tomato so tomatoes stand upright. Set aside.
In small bowl stir together pepperoncini, cottage cheese, feta cheese, onion, basil, lemon peel, pepper and garlic. Spoon into tomato shells. Place on serving plate. Drizzle with reserved pepperoncini liquid. Top with tomato tops, if desired.