Tomatoes Stuffed With Broccoli
Delightful stuffed tomatoes filled with creamy broccoli mixture, topped with buttery crumbs. Perfect as a vegetarian main or side dish, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Cook frozen chopped broccoli until barely tender; drain well.
- Completely hollow out and drain the tomatoes.
- Make a cream sauce by melting butter, then stirring in flour, milk, salt, and pepper until smooth and thickened.
- Combine the cream sauce with the cooked broccoli.
- Stuff the hollowed tomatoes with the broccoli cream mixture.
- Sprinkle the stuffed tomatoes with buttered bread crumbs.
- Bake at 350°F for approximately 15 minutes for fresh or 30 minutes if made ahead and refrigerated.
Tips & Substitutions
For an added depth of flavor, consider sautéing some garlic before adding it to the cream sauce. You can substitute fresh broccoli for the frozen if you prefer; just blanch it first. For a healthier twist, try using whole wheat flour instead of regular flour. Pair this dish with a light salad or some Easy Garlic Rolls for a complete meal.
Serving Suggestions
These stuffed tomatoes make a delightful appetizer or side dish. Serve them alongside grilled chicken or a fresh garden salad for a balanced meal. They also pair beautifully with Zucchini Or Broccoli Quiche for a vegetarian brunch option. Consider garnishing with fresh herbs for an added touch.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 10-15 minutes. Avoid microwaving as it can make the tomatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tomatoes Stuffed With Broccoli contains roughly 494 calories, with 13g protein, 100g carbohydrates, and 3g fat. It is an excellent source of iron (35% of the Daily Value) and protein (27% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just blanch it in boiling water for a few minutes until tender, then drain well before using. This will help maintain the vibrant green color and fresh flavor.
How can I make this dish ahead of time?
You can prepare the stuffed tomatoes in advance and refrigerate them. Just follow the recipe up to the baking step, cover them tightly, and store them in the fridge for up to 24 hours. Bake them straight from the refrigerator, adding an extra 10-15 minutes to the cooking time.
What can I use instead of butter for the cream sauce?
If you're looking for a dairy-free option, you can substitute the butter with olive oil or a plant-based butter alternative. For a creamy texture, consider using almond milk or coconut milk instead of regular milk in the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).