Broccoli Stuffed Tomatoes
Transform your dinner table with the irresistible charm of Broccoli Stuffed Tomatoes—a vibrant and wholesome dish that combines the sweet juiciness of baked tomatoes with a rich, cheesy broccoli filling. Packed with nutrient-dense broccoli florets, creamy cream cheese, and savory Parmesan, this recipe elevates simple ingredients into an elegant meal or side dish. The stuffing, seasoned with fragrant garlic, olive oil, and fresh parsley, makes every bite irresistible, while a golden Parmesan topping adds the perfect touch of crispiness. Ready in just 40 minutes, this easy, vegetarian, and low-carb recipe is perfect for weeknight dinners or impressive entertaining. Serve these stuffed tomatoes as a standalone dish or pair them with a light salad or crusty bread for a balanced, flavor-packed meal.
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Recipe Information
Ingredients
- 4 pcs large tomatoes
- 2 cups broccoli florets
- 4 tbsp cream cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and cut off the tops. Using a spoon, carefully scoop out the flesh and seeds, creating a hollow shell. Set the hollowed-out tomatoes aside and discard the seeds. Optionally, reserve the tomato flesh for another recipe.
Bring a pot of water to a boil. Cook the broccoli florets for 2-3 minutes until soft but still vibrant green. Drain immediately and rinse under cold water to stop further cooking.
Chop the cooked broccoli into small pieces and place it in a mixing bowl.
Add cream cheese, half of the grated Parmesan (0.5 cups), minced garlic, olive oil, chopped parsley, salt, and black pepper to the bowl with the broccoli. Mix well to combine.
Place the hollowed-out tomatoes in a baking dish. Carefully stuff each tomato with the broccoli and cheese mixture, pressing the filling gently to pack it in.
Sprinkle the remaining Parmesan cheese evenly over the top of the stuffed tomatoes.
Bake in the preheated oven for 15-20 minutes, or until the tomatoes are tender and the cheese has melted and turned golden.
Remove the baking dish from the oven and let the tomatoes cool for 5 minutes.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 23.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1127 mg | 87% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1905 mg | 41% | |
*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.
