These wonderful tomatoes are full of deep, rich goodness, and tasty too! Perfect for lunch or brunch.

Tomatoes Stuffed with Cottage Cheese and Peas
Recipe type: Salads and Dressings
Serves: 6
  • 2 Cups small curd cottage cheese
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon seasoned pepper
  • 4 green onions; thinly sliced
  • 1 Cup thawed frozen peas
  • 1/4 pound shrimp; peeled an cooked
  • 6 medium tomatoes
  • salt
  • watercress sprigs; for garnish
  1. Mix cottage cheese, dill, mustard, and pepper until well combined. Fold in onion, peas, and shrimp. If prepared ahead, cover and refrigerate. Divide cottage cheese mixture evenly among the 6 tomatoes, filling them.
NOTES: To serve, core tomatoes (peel first, if you wish). Separate each into 6 wedges, cutting almost to, but not through, the bottom. Spread sections slightly. Salt cut surfaces lightly.

Yield: 6 servings.

Garnish with watercress.

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