broccoli tomato cups
- Categories
- Vegetables
- Tomatoes
- Cheese/eggs
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Soft bread crumbs, divided |
| 1 cup | Grated parmesan cheese, divided |
| 6-8 Medium Tomatoes | |
| 2 cups | Chopped broccoli |
| 1 cup | Shredded cheddar cheese (4 oz.) |
| ¾ cup | Mayonnaise |
| Salt and pepper to taste |
Combine ½ cup bread crumbs and ¼ 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 11" x 7" x 2" baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 degrees for 30-40 minutes. Serves 6-8.
SOURCE:* Country Magazine, August/September 1995 POSTED BY: Jim Bodle
Submitted By JIM BODLE On 11-13-95
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