5 large tomatoes
2/3 cup Gorgonzola cheese, crumbled
2/3 cup cream cheese, softened
2 tablespoons parsley, finely minced
Ground black pepper to taste
1 cup ground pecans
Core tomatoes and remove enough pulp to make a narrow opening for the cheese stuffing. Turn tomatoes upside down to let seeds and juices drain.
In a bowl, combine cheeses, parsley and pepper. Stuff each [...]
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