Tomato Broccoli Cups Recipes

BROCCOLI STUFFED TOMATOES

Steps:

• Set oven to 350°F.
• Wash and dry tomatoes.
• Cut the tops off from tomatoes.
• Scoop out the pulp (careful not to tear the tomatoes).
• Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
• Invert/turn over on a wire rack; drain for 30 minutes.
• Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
• Stuff the tomatoes with the mixture.
• Sprinkle the tops with chopped onion and more Parmesan cheese.
• Sprinkle lightly with shredded cheese (if using).
• Place in a greased baking dish (any size desired to hold the tomatoes).
• Tent very loosely with foil (these can be baked without covering also, if desired).
• Bake for 30-35 minutes, or until the tomatoes are tender.

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
• Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
• Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
• Cool the broccoli cups. Once cooled, remove from the muffin tin.
• Heat the oven to broil.
• Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
• Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
• Add the sausage, breaking it apart with a spoon, and stir until browned.
• Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
• Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
• Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
• Broil for 2 minutes until cheese is melted.
• Top with the rest of the basil.
• Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
• Enjoy!

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BROCCOLI AND TOMATO BAKE

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

BROCCOLI FILLED TOMATO CUPS

Steps:

• 1. Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
• 2. Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
• 3. Cook the broccoli until crisp-tender. Drain.
• 4. Chop tomato pulp and place in a large bowl.
• 5. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan cheese. Mix gently.
• 6. Stuff the tomatoes with mixture.
• 7. Place in a sprayed baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes or so.