Stuffed Tomatoes With Broccoli Filling

Makes 36
Prep 20 m
Cook 12 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Stuffed Tomatoes With Broccoli Filling
Servings Per Recipe: 36
Per Serving: 1 g sat. fat, 3 mg chol., 2 g Fat, total, 2 g carb., 1 g pro., 28 kcal cal., 31 mg sodium
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/19/2019