Baked Tomatoes W Broccoli Stuffing
Elevate your side dish game with these irresistible Baked Tomatoes with Broccoli Stuffing—a vibrant, wholesome recipe that combines the sweetness of ripe tomatoes with a creamy, cheesy, and nutrient-packed filling. This quick and easy recipe features broccoli florets sautéed with garlic and blended with Parmesan, breadcrumbs, and cream cheese for a luscious stuffing, all crowned with gooey mozzarella. Perfectly roasted in the oven, the tomatoes become tender and savory while the cheesy topping develops a golden, bubbly crust. Ready in just 45 minutes, these stuffed tomatoes make a show-stopping appetizer, a light vegetarian entrée, or the perfect accompaniment to any meal. Packed with flavor, texture, and plenty of fresh ingredients, this dish is destined to become a family favorite.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 ounce cream cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and cut off the tops. Scoop out the seeds and pulp with a spoon to create a hollow center. Be careful not to puncture the sides. Set the hollowed tomatoes upside down on a paper towel to drain.
Bring a pot of water to boil and blanch the broccoli florets for 2 minutes until they are bright green and tender. Drain and finely chop the broccoli.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped broccoli to the skillet and cook for 2-3 minutes, stirring occasionally. Remove from heat.
In a bowl, mix the cooked broccoli, breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, and pepper until well combined.
Drizzle the remaining 1 tablespoon of olive oil inside each hollowed tomato and sprinkle with a pinch of salt.
Stuff each tomato with the broccoli mixture, pressing the mixture gently into the cavity. Top each stuffed tomato with shredded mozzarella cheese.
Arrange the stuffed tomatoes in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and golden.
Remove the baked tomatoes from the oven and allow them to cool slightly for 5 minutes before serving.
Garnish with extra parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 3070 mg | 134% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1468 mg | 113% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
