** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine 1/2 cup of bread crumbs and 1/4 cup of Parmesan cheese; set aside.
2. Cut a thin slice off the tip of each tomato; scoop out pulp and place in a strainer to drain.
3. Place tomatoes upside down on paper towels. Cook the broccoli until crisp-tender; drain.
4. Chop tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining crumbs and parmesan; mix gently.
5. Stuff tomatoes; place in a greased 11x7x2" baking dish.
6. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 F for 30-40 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Cheese allergies.
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