Broccoli-Topped Baked Tomatoes

Broccoli-Topped Baked Tomatoes Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Broccoli-Topped Baked Tomatoes is a delicious and nutritious dish that combines the flavors of juicy tomatoes, cheesy rice, and tender broccoli. This recipe is perfect for a light lunch or a side dish for dinner.

History

This recipe is a modern twist on the classic stuffed tomato dish. By adding broccoli and cheese to the rice filling, this recipe adds a new depth of flavor and texture to the traditional dish.

Ingredients

1 10 oz (283 g) package of frozen chopped broccoli
0.5 cup of chopped onion
2 cups of cooked rice
0.75 cup of grated sharp cheddar cheese
2 eggs, slightly beaten
0.75 tsp of salt
0.13 tsp of ground black pepper
3 firm medium-sized tomatoes

How to prepare

Cook the broccoli and onion according to the instructions on the broccoli package. Drain well.
In a large mixing bowl, combine the cooked broccoli, rice, cheese, eggs, salt, and pepper. Mix well.
Cut the tomatoes in half horizontally and sprinkle the cut sides with salt and pepper.
Top each tomato half with a mound of the rice mixture (about 0.5 cup).
Bake at 350°F (177°C) for 20 minutes or until thoroughly heated.

Variations

Add cooked ground beef or turkey to the rice mixture for a meatier version of this dish.
Substitute the cheddar cheese with mozzarella or Parmesan for a different flavor profile.

Cooking Tips & Tricks

Make sure to drain the cooked broccoli and onion well to prevent the dish from becoming too watery.

- Be sure to season the tomatoes with salt and pepper before topping them with the rice mixture to enhance the flavors of the dish.

- You can customize this recipe by adding other vegetables or proteins to the rice mixture for added variety.

Serving Suggestions

Serve Broccoli-Topped Baked Tomatoes as a side dish with grilled chicken or fish for a complete meal.

Cooking Techniques

Baking is the primary cooking technique for this recipe, ensuring that the tomatoes are tender and the rice mixture is heated through.

Ingredient Substitutions

You can use fresh broccoli instead of frozen, and any type of cheese can be used in place of cheddar.

Make Ahead Tips

You can prepare the rice mixture ahead of time and store it in the refrigerator until ready to assemble and bake the dish.

Presentation Ideas

Garnish the baked tomatoes with fresh herbs like parsley or basil for a pop of color and flavor.

Pairing Recommendations

Pair Broccoli-Topped Baked Tomatoes with a crisp green salad and a glass of white wine for a light and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Broccoli-Topped Baked Tomatoes contains approximately 300 calories.

Carbohydrates

Each serving of Broccoli-Topped Baked Tomatoes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Broccoli-Topped Baked Tomatoes contains approximately 12 grams of fat.

Proteins

Each serving of Broccoli-Topped Baked Tomatoes contains approximately 12 grams of protein.

Vitamins and minerals

This dish is rich in vitamins A and C from the tomatoes and broccoli. It also provides a good source of calcium and vitamin D from the cheese.

Alergens

This recipe contains dairy (cheese) and eggs, which may be allergens for some individuals.

Summary

Broccoli-Topped Baked Tomatoes is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Broccoli-Topped Baked Tomatoes is a flavorful and nutritious dish that is easy to make and perfect for a light meal or side dish. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I was browsing through an old cookbook that I had found tucked away in a dusty corner of the attic. As I flipped through the pages, a picture of beautifully golden-brown tomatoes topped with vibrant green broccoli caught my eye.

I had never seen anything quite like it before, and I knew I had to try making it myself. The recipe was simple enough, calling for ripe tomatoes, fresh broccoli, breadcrumbs, Parmesan cheese, and a few basic seasonings. I gathered all the ingredients I needed and set to work in the kitchen.

I carefully sliced the tops off the tomatoes and scooped out the seeds and pulp, leaving a hollow shell ready to be filled with the broccoli mixture. I blanched the broccoli until it was just tender, then chopped it finely and mixed it with breadcrumbs, Parmesan cheese, garlic, and a splash of olive oil.

I carefully filled each tomato with the broccoli mixture, making sure to pack it in tightly so that it wouldn't spill out during baking. I sprinkled a little extra Parmesan cheese on top for good measure, then popped them in the oven to bake until the tops were golden and crispy.

As the tomatoes baked, the delicious aroma filled the kitchen, making my mouth water in anticipation. When they were done, I couldn't wait to taste the fruits of my labor. I carefully plated up a tomato and took a bite, savoring the burst of flavors that exploded in my mouth.

The combination of juicy, ripe tomatoes with the savory broccoli and crunchy breadcrumbs was simply divine. I knew right then and there that this recipe would become a staple in my cooking repertoire.

I shared the dish with my family that evening, and they all raved about how delicious it was. My husband even declared it his new favorite vegetable dish, high praise indeed coming from a dedicated meat eater.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my taste. Sometimes I add in a handful of chopped fresh herbs for extra flavor, or substitute different cheeses for the Parmesan to mix things up.

I have also shared the recipe with friends and neighbors, who have all loved it as much as I do. It brings me so much joy to see their faces light up when they take their first bite of these broccoli-topped baked tomatoes.

As I reflect on how I learned to make this dish, I realize that it wasn't just about following a recipe. It was about discovering a new flavor combination that spoke to me on a deep, instinctual level. It was about taking a chance on something unfamiliar and being rewarded with a culinary masterpiece.

I am grateful for the serendipitous moment when I stumbled upon that recipe in the old cookbook, and for the countless delicious meals it has brought to my table since. Cooking has always been a passion of mine, and this recipe has only fueled my love for experimenting in the kitchen.

So here I am, a grandmother with a wealth of recipes at my fingertips, each one telling a story of how I came to know and love it. And at the heart of it all is that simple yet oh-so-delicious recipe for broccoli-topped baked tomatoes, a dish that will always hold a special place in my heart.