Real Recipes From Real Home Cooks ®

broccoli filled tomato cups

(1 rating)
Blue Ribbon Recipe by
Robyn Bruce
Linglestown, PA

These beautiful little tomato cups can be served as a side dish beside a good salmon filet, 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 make these in the summer during "homegrown" tomato season.

Blue Ribbon Recipe

We were surprised at how much we enjoyed these stuffed tomatoes. The filling features pieces of tomato, chopped broccoli, and shredded cheddar cheese. They're topped with a sprinkle of Parmesan cheese and bread crumbs. Once baked, the tomatoes are slightly sweet and in contrast to the salty Parmesan cheese topping. The crunchy topping holds in the fresh and creamy filling. These will be a nice light summertime dinner or serve as a side dish alongside steak, chicken, or fish.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For broccoli filled tomato cups

  • 1 1/2 c
    bread crumbs, divided
  • 1 c
    shredded Parmesan cheese, divided
  • 6 md
  • 2 c
    chopped broccoli
  • 1 c
    shredded cheddar cheese
  • 3/4 c
  • salt and pepper, to taste

How To Make broccoli filled tomato cups

  • Combine bread crumbs and Parmesan cheese.
    Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese. Set aside. Preheat the oven to 350 degrees F.
  • Cut a thin slice off the top of a tomato and remove the center.
    Cut a thin slice off the top of each tomato. Gently scoop out the insides of the tomato. 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. Reserve the tomato pulp.
  • Drain the tomatoes on a paper towel.
    Turn tomatoes upside down on a paper towel to drain
  • Drain cooked broccoli.
    Cook the broccoli until crisp-tender. Drain.
  • Chop the tomato pulp.
    Chop the tomato pulp and place it in a large bowl.
  • Add tomato pulp, cheddar cheese, Parmesan cheese, bread crumbs, mayonnaise, and broccoli to a bowl.
    Add broccoli, cheddar cheese, mayonnaise, salt, pepper, 1 cup bread crumbs, and 3/4 cup Parmesan cheese.
  • Gently mix.
    Mix gently.
  • Stuff the tomatoes with the filling.
    Stuff the tomatoes with mixture.
  • Sprinkle with the Parmesan cheese bread crumb mixture.
    Place in a sprayed baking dish. Sprinkle with reserved crumb mixture.
  • Bake until golden brown.
    Bake, uncovered, at 350 degrees for 45 minutes.