Tomatoes stuffed with feta and basil

1. 1. Drain pepperoncini, reserving 1 tablespoon of the liquid. Chop pepperoncini. Set aside.
2. 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.
3. 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.

2. ***Make It A Meal:
3 garlic breadsticks
1 large sliced fresh peach
2 tablespoons fresh blueberries tossed with 2 teaspoons sugar and topped with 2 tablespoons reduced-fat non-dairy whipped topping
and 8 ounces fat free milk