Broccoli Filled Tomato Cups Recipes

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BROCCOLI FILLED TOMATO CUPS



Broccoli Filled Tomato Cups image

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...

Provided by Robyn Bruce

Categories     Vegetables

Time 1h5m

Number Of Ingredients 7

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

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.

TOMATO BACON CUPS



Tomato Bacon Cups image

These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

  • In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Herb Ricotta Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato

Provided by Julie Klink

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 10

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
1 tablespoon olive oil
16 oz ricotta cheese, 1 container
½ teaspoon salt
¼ cup fresh basil, chopped, divided
2 tablespoons fresh parsley, chopped
1 ½ cups cherry tomato, sliced

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
  • Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram

BROCCOLI-STUFFED TOMATOES



Broccoli-Stuffed Tomatoes image

"I'm a recent college graduate who's just starting to become an everyday cook. This is one of my childhood favorites and a nice alternative to stuffed peppers," says Ruth Schleusener of Stockton, Kansas.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups chopped fresh broccoli
4 medium tomatoes
1 teaspoon lemon juice
1 small onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/4 cup chicken or vegetable broth
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh basil or 1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg white

Steps:

  • In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain., Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture., Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 345mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

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.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

BACON AND TOMATO CUPS



Bacon and Tomato Cups image

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.

Provided by TABKAT

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 42m

Yield 15

Number Of Ingredients 7

8 slices bacon
1 tomato, chopped
½ onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  • In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
  • Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  • Bake in preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g

TOMATO EGG CUPS



Tomato Egg Cups image

Provided by Victoria Granof

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Summer     Cookie     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs
4 tablespoons shredded white cheddar cheese
4 slices toast, cut into strips

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
  • 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
  • 4. Break an egg into each tomato.
  • 5. Bake, with the sliced tops, for 10 minutes.
  • 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
  • 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

BROCCOLI WITH TOMATOES



Broccoli With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head broccoli, about 1 1/4 pounds
2 plum tomatoes, about 1/2 pound
2 tablespoons olive oil
1/8 teaspoon dried hot red pepper flakes
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
  • Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
  • Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
  • Heat the oil in a large skillet, and add the broccoli and pepper flakes.
  • Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams

BROCCOLI STUFFED TOMATOES



Broccoli Stuffed Tomatoes image

These make a wonderful side dish...I have even baked these in my outdoor covered gas grill (covered with foil), they are delicious served with grilled meat or chicken.... so awesome!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium tomatoes (do not use plum tomatoes)
salt, to taste
pepper, to taste
sugar, to taste
2 -3 cups fresh steamed broccoli, cooked, well drained and chopped into small pieces or 2 -3 cups frozen broccoli, well drained
1 cup shredded swiss cheese
1 cup soft breadcrumbs
2 tablespoons grated parmesan cheese (optional)
1/2 cup mayonnaise (Hellman's is best)
2 -3 tablespoons chopped onions
1/4 cup grated parmesan cheese
mozzarella cheese (optional) or colby cheese, grated for sprinkling (optional)

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.

Nutrition Facts : Calories 209.1, Fat 13.2, SaturatedFat 5, Cholesterol 25.3, Sodium 278, Carbohydrate 15.3, Fiber 2.4, Sugar 5.6, Protein 9

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Meat Sauce Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese

Provided by Julie Klink

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 15

2 cups broccoli floret
2 cloves garlic, minced, divided
1 cup grated parmesan cheese, divided, plus 2 tablespoons
1 egg
3 tablespoons olive oil, divided
1 onion, diced
1 lb ground beef
1 lb sausage
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil
2 tablespoons fresh parsley, chopped
24 oz tomato sauce, 1 jar, divided
6 oz tomato paste, 1 can
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • Heat the oven to broil.
  • Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
  • Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
  • Add the sausage, breaking it apart with a spoon, and stir until browned.
  • Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
  • Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  • Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
  • Broil for 2 minutes until cheese is melted.
  • Top with the rest of the basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams

BROCCOLI AND TOMATOES



Broccoli and Tomatoes image

A dilly of a dish to serve with most any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 5

1/2 cup water
4 cups bite-sized pieces fresh broccoli
1 pint (2 cups) cherry tomatoes, halved
1/2 teaspoon dried dill weed
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
  • Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 3 g, TransFat 0 g

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