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Tomato Broccoli Cups

 Tomato Broccoli Cups
Red tomatoes stuffed with a green broccoli mixture make a colorful addition to the Christmas Day menu.
12 ServingsPrep: 25 min. Bake: 15 min.


  • 12 medium tomatoes
  • 4 cups broccoli florets
  • 4 tablespoons butter, melted, divided
  • 1/4 cup seasoned bread crumbs


  • Cut a thin slice off the top of each tomato. Scoop out pulp leaving a
  • 1/2-in. shell (discard pulp or save for another use). Invert
  • tomatoes onto paper towels to drain.
  • In a saucepan, place broccoli in a steamer basket over 1 in. of
  • boiling water. Cover and steam for 5 minutes or until crisp-tender;
  • set aside.
  • Brush inside of tomatoes with 2 tablespoons butter. Stuff broccoli
  • into tomatoes. Toss bread crumbs and remaining butter; sprinkle over
  • tops. Place in an ungreased baking dish. Bake, uncovered, at
  • 425° for 15 minutes or until heated through. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 65 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 87 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.