Ingredients for Broccoli Stuffed Tomatoes
- 6 medium-sized tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar
- Broccoli
- 1/2 cup grated Swiss cheese
- Soft Breadcrumbs
- 2 tablespoons grated Parmesan cheese + 1 tablespoon for topping
- Mayonnaise
- Onions
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How to Make Broccoli Stuffed Tomatoes
- Preheat oven to 350°F (175°C).
- Wash and dry 6 medium-sized tomatoes.
- Cut the tops off the tomatoes and set aside.
- Gently scoop out the pulp, leaving about 1/4-inch thickness of tomato walls; reserve the pulp for another use (e.g., soup or sauce).
- Sprinkle the insides of the tomatoes with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon sugar.
- Invert tomatoes and place them on a wire rack to drain for 30 minutes.
- While the tomatoes drain, prepare the filling: In a large bowl, combine 2 cups chopped broccoli florets (about 1 medium head), 1/2 cup grated Swiss cheese, 1/2 cup breadcrumbs, and 2 tablespoons grated Parmesan cheese.
- Gently mix the broccoli and cheese mixture until well combined.
- Fill each tomato with the broccoli mixture, mounding slightly.
- Sprinkle the tops of the stuffed tomatoes with 1/4 cup chopped onion and 1 tablespoon additional grated Parmesan cheese.
- Sprinkle lightly with 1/4 cup shredded mozzarella cheese.
- Place the stuffed tomatoes in a greased baking dish.
- Tent the baking dish very loosely with foil.
- Bake for 30-35 minutes, or until the tomatoes are tender and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
24g
Carbs
5g
