Broccoli-Stuffed Tomatoes

Serves: 6
Total Calories: 375


6 medium tomatoes
salt and pepper to taste
1 bunch fresh broccoli
1 cup grated Swiss cheese
1 cup fresh bread crumbs
1/2 cup mayonnaise
2 tablespoons minced onions
2 tablespoons freshly grated Parmesan cheese
green onion fans for garnish (optional)


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.

Nutritional Facts:

Serves: 6
Total Calories: 375
Calories from Fat: 219

This Broccoli-Stuffed Tomatoes recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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