Stuffed Tomatoes

• 4 large beefsteak tomatoes
• 4 tbsps cottage cheese (or cream cheese)
• 1 tsp ground cumin
• 1 green pepper, de-seeded and diced
• Salt and pepper
• 1/4 cup pumpkin seeds

Slice tops off tomatoes. Remove the seeds and drain upside down. Rub the cottage cheese through a strainer to achieve a smooth consistency, add a little milk if necessary. Stir in seasonings, and stuff the tomatoes with the mixture. Dry roast the pumpkin seeds in a frying pan until they are golden brown and sprinkle over the tomatoes. Chill until ready to serve.