Baked Tomatoes Wbroccoli Stuffing Recipes

BROCCOLI STUFFED TOMATOES

Steps:

• Set oven to 350°F.
• Wash and dry tomatoes.
• Cut the tops off from tomatoes.
• Scoop out the pulp (careful not to tear the tomatoes).
• Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
• Invert/turn over on a wire rack; drain for 30 minutes.
• Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
• Stuff the tomatoes with the mixture.
• Sprinkle the tops with chopped onion and more Parmesan cheese.
• Sprinkle lightly with shredded cheese (if using).
• Place in a greased baking dish (any size desired to hold the tomatoes).
• Tent very loosely with foil (these can be baked without covering also, if desired).
• Bake for 30-35 minutes, or until the tomatoes are tender.

STUFFED AND BAKED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
• Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
• In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
• Bake in preheated oven for 20 to 25 minutes.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

BROCCOLI AND TOMATO BAKE

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

BROCCOLI FILLED TOMATO CUPS

Steps:

• 1. Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
• 2. Cut 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.
• 3. Cook the broccoli until crisp-tender. Drain.
• 4. Chop tomato pulp and place in a large bowl.
• 5. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan cheese. Mix gently.
• 6. Stuff the tomatoes with mixture.
• 7. Place in a sprayed baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes or so.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.