Stuffed Tomatoes

• 3 Spring onions chopped fine
• 1/4 bell pepper (any colour)
• 1 splash gherkin relish - or a couple of gherkins chopped.
• 2 pinches paprika
• few sprigs basil
• 8 ounces philadelphia cream cheese
• 8 ounces neufchaetel cheese ( or 2 philadelphia)

1. Wash tomatoes and slice the tops 3/4 way through so they are still attached.rnScoop out the pulp from the tomatoes, and put aside to a separate bowl.rnDrain tomatoes upside down on a paper towel.
2. Beat by hand or with beater the 2 cream cheese. Finely slice the onions, bell pepper, you can add parsley or fresh basil if you would like, add in the gherkin relish or finely sliced gherkins, then add some of the tomato pulp to make a nice consistency. Too much and it will be too wet.
3. Stuff tomatoes with the cream mixture - you can add a small sprig of parsley or basil as decoration.

onions, bell pepper, gherkin relish, paprika, basil, philadelphia cream cheese, neufchaetel cheese

Taken from food52.com/recipes/19280-stuffed-tomatoes (may not work)