BROCCOLI-STUFFED TOMATOES
"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
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 STUFFED TOMATOES
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
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
CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
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.
CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
- Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
- Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
BROCCOLI-STUFFED TOMATOES
Number Of Ingredients 9
Steps:
- Wash tomatoes, cut off tops and scoop out pulp, leaving shells intact. Sprinkle cavities of tomatoes with salt and pepper, and invert on wire rack to drain 30 minutes. Preheat oven to 350°. Remove tough stems from broccoli. Blanch florets in boiling water until crisp-tender (3 - 4 minutes). Drain and chop coarsely. Combine broccoli, Swiss cheese, bread crumbs, mayonnaise, and minced onion; mix well. Stuff tomato shells with broccoli mixture; sprinkle with Parmesan cheese. (May be prepared ahead to this point and refrigerated.) Place tomatoes in oven-proof dish and bake 30 minutes. Serve with green onion fans, if desired. Note: Substitute Monterey Jack or Dilled Havarti for Swiss cheese if desired.
Nutrition Facts : Nutritional Facts Serves
BROILED STUFFED TOMATOES
Provided by Pierre Franey
Categories dinner, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high, with the rack about 6 inches from the heat source.
- Cut away and discard the core of each tomato. Cut the tomatoes crosswise through the center. Discard the seeds. Sprinkle with salt and pepper.
- Combine the bread crumbs, garlic, parsley and olive oil. Blend well.
- Top each tomato half with an equal portion of the crumb mixture, pressing down with your fingers to distribute the topping evenly. Place the tomatoes under the broiler, and broil for about 5 minutes or until lightly browned and hot.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 4 grams
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