Stuffed Tomatoes With Broccoli Filling

Stuffed Tomatoes With Broccoli Filling
Servings: 36 Prep 20 mins Cook 12 mins


  • 2 pints cherry tomatoes
  • 3 cups lightly packed broccoli flowerets and stems
  • 1/2 cup sour cream
  • 2 tablespoons oil
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice

Make It

1. Rinse tomatoes. Pull off stems. Using sharp knife, cut out cone-shaped core from stem ends. Spoon out center of each, using small spoon. Drain upside down on paper toweling.

2. Bring a saucepan of water to boiling. Add broccoli; boil 5 minutes or until tender. Drain; let cool slightly. Combine broccoli and sour cream in food processor. Whirl to puree.

3. Heat oil in nonstick skillet over low heat. Add onion; saute for 3 minutes. Add flour; cook, stirring, 2 minutes. Add puree to skillet; cook 2 minutes, until thickened. Remove from heat. Stir in salt, cayenne and black pepper. Cool slightly. Stir in Parmesan. Spoon mixture into pastry bag fitted with large plain tip; pipe into tomatoes. Or use a spoon. Makes 36.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 28, Fat, total (g): 2, chol. (mg): 3, sat. fat (g): 1, carb. (g): 2, pro. (g): 1, sodium (mg): 31, Percent Daily Values are based on a 2,000 calorie diet.