Broccoli Filled Tomato Cups

Robyn Bruce


These beautiful little tomato cups can be served as a side dish beside a good salmon filet, or a chicken breast, or a Cornish hen... whatever you like. How about a helping of wild rice with that? They can also be used as an appetizer. I especially like to make these in the summer during "home grown" tomato season.

★★★★★ 1 vote
20 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow - I was surprised at how much I liked these tomatoes. I was sold on this stuffed tomato recipe at the first bite. The sweet tomato, broccoli, and cheese is the perfect combination. These will be great with a steak, chicken or even fish. There was more filling than would fit inside my tomatoes, so I saved the extra filling in a small casserole dish. This is too good not to enjoy again!


1-1/2 c
soft bread crumbs, divided
1 c
shredded Parmesan cheese, divided
6-8 medium
sized tomatoes
2 c
chopped broccoli
1 c
shredded cheddar cheese
3/4 c
mayonnaise (low fat or high octane, your preference)
salt and pepper, to taste

How to Make Broccoli Filled Tomato Cups


  • 1Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
  • 2Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
  • 3Cook the broccoli until crisp-tender. Drain.
  • 4Chop tomato pulp and place in a large bowl.
  • 5Add broccoli, cheddar cheese, mayonnaise, salt, pepper,
    and remaining crumbs and Parmesan cheese. Mix gently.
  • 6Stuff the tomatoes with mixture.
  • 7Place in a sprayed baking dish. Sprinkle with reserved crumb mixture.

    Bake, uncovered, at 350 degrees for 45 minutes or so.

Printable Recipe Card

About Broccoli Filled Tomato Cups

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian