Recipe by MyRecipes July 2011

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Credit: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.

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  • Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.

  • In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.

  • To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

Nutrition Facts

76 calories; fat 4g; saturated fat 2g; protein 4g; carbohydrates 5g; fiber 1g; cholesterol 10mg; sodium 298mg.
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