Broccoli Filled Tomato Cups Recipes

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BROCCOLI TOMATO CUPS



Broccoli Tomato Cups image

I had an abundance of tomatoes and broccoli one year, so I began experimenting to see how best I could use both of them. Now this recipe is a family favorite.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups soft bread crumbs, divided
1 cup grated Parmesan cheese, divided
6 to 8 medium tomatoes
2 cups chopped broccoli
1 cup shredded cheddar cheese
3/4 cup mayonnaise
Salt and pepper to taste

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Steps:

  • Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese; set aside. Cut a thin slice off the top of each tomato; scoop out pulp and place in a strainer to drain. Place tomatoes upside down on paper towels. , Cook the broccoli until crisp-tender; drain. Chop tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining crumbs and Parmesan; mix gently. , Stuff tomatoes; place in a greased 11x7-in. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375° for 30-40 minutes.

Nutrition Facts : Calories 302 calories, Fat 24g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH



Cheese-and-Broccoli-Stuffed Pork Roulade with Grilled Tomato Relish image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for brushing
1 1/2 cups broccoli florets, cut into 1-inch chunks (about 7 ounces)
2 cloves garlic, sliced
Kosher salt
One 7.5-ounce bag Sargento Chef Blends Shredded 4 State Cheddar (about 2 cups)
2 pork tenderloins, trimmed (2 to 2 1/2 pounds total)
Freshly ground black pepper
1 medium red onion, sliced into 1/2-inch-thick rounds
2 cups cherry tomatoes
1/2 cup fresh parsley leaves, chopped
2 teaspoons sherry vinegar

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Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl, stir in the Cheddar and reserve.
  • Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between. Brush with oil, and sprinkle with salt and pepper.
  • Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
  • While the roulades are cooking, make the relish: Lay an onion slice on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on the skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers, and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Cut the strings off the roulades with scissors, and slice the roulades on the bias. Serve with the relish.

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

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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 BROCCOLI LEAVES RECIPE - (3.8/5)



Stuffed Broccoli Leaves Recipe - (3.8/5) image

Provided by á-82253

Number Of Ingredients 11

1 lb. minced meat (beef or lamb)
1 large onion, diced
2 medium tomatoes, diced
2 cups basmati or other long grain rice
salt & pepper to taste
1/2 tsp. curry powder
1/4 tsp. garam masala (or use 1/8 tsp. each allspice, cinnamon and cloves)
1/2 tsp. cumin
3 TBS. olive oil
20 about 20 green leaves, tough center stem removed and cut into pieces approx. 4" squarish to make total of about 50 pieces
1 can tomato sauce

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Steps:

  • Mix meat, onion, diced tomatoes, rice, spices, and 2 tbs. olive oil together until well combined. Blanch prepared leaves for about 30 seconds in boiling water, then remove to colander and drain well. Begin by spreading a leaf flat on your work surface. Place about 1 TBS. rice and meat mixture on leaf, then carefully roll up. Repeat until all leaves and stuffing have been used. (Leftover leaves and/or stuffing may be frozen.) Spread remaining 1 TBS. olive oil on bottom of Dutch oven, or other heavy bottomed pan. Place rolls in spiral pattern in pan, beginning with the outside and working your way in. Repeat with more rows if needed. Place a plate on top of the roll to keep them in place while they cook. Mix tomato sauce with enough water to cover rolls in their pan. Season with salt and pepper and more garam masala if desired. Carefully pour over top of rolls so as to not dislodge them. Cover pan and bring to a boil, then lower heat and simmer until water is absorbed and rice is cooked. Place a large serving platter over pan, then carefully flip platter and pan over. Leave pan in place (upside down on platter) for a few minutes, then remove pan. You should have a beautiful looking spiral design of leaves. Enjoy!

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

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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-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

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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

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

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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

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