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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli Tomato Cups

Date Added: December 08, 2009


1 1/2 Cups Soft Bread Crumbs divided
1 Cup Parmesan Cheese divided
6 Tomatoes (up to 8)
2 Cups Broccoli
1 Cup Cheddar Cheese (4 ounces)
3/4 Cup Mayonnaise ;
1 Unit Pepper to taste
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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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