Riced Broccoli and Parmesan Stuffed Tomatoes

Riced Broccoli and Parmesan Stuffed Tomatoes

Servings
SERVINGS

4

Prep Time
PREP TIME

15 Min

FEATURED PRODUCTS

Green Giant® Riced Broccoli

Green Giant® Riced Broccoli
WHERE TO BUY
Riced Broccoli and Parmesan Stuffed Tomatoes
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 15 minutes

Green Giant product(s) used: Green Giant® Riced Broccoli

Lists of ingredients:

  • 4 large tomatoes (about 8 oz. each)
    1 (10 oz.) package Green Giant® Riced Veggies Broccoli, thawed and drained
    ¼ cup shredded mozzarella cheese
    3 tablespoons Parmesan cheese
    3 cloves garlic, chopped
    2 tablespoons minced onion
    2 tablespoons chopped fresh basil
    ½ teaspoon salt
    ¼ teaspoons ground black pepper

Steps

STEPS

1 Preheat oven to 400°F.
2 Cut tomatoes in half crosswise. Using a spoon, scoop out pulp. Chop tomato pulp, place in medium bowl and add Green Giant® Riced Veggies Broccoli, cheeses, garlic, onion, basil, salt and pepper.
3 Arrange tomato halves, cut sides up, on baking sheet. Sprinkle with salt then evenly fill with stuffing mixture.
4 Bake 15 minutes or until tomatoes are tender and heated through.

TIPS & TRICKS

Serving Size: 4

Prep Time: 15 minutes

Green Giant product(s) used: Green Giant® Riced Broccoli

  • 4 large tomatoes (about 8 oz. each)
    1 (10 oz.) package Green Giant® Riced Veggies Broccoli, thawed and drained
    ¼ cup shredded mozzarella cheese
    3 tablespoons Parmesan cheese
    3 cloves garlic, chopped
    2 tablespoons minced onion
    2 tablespoons chopped fresh basil
    ½ teaspoon salt
    ¼ teaspoons ground black pepper

1 Preheat oven to 400°F.
2 Cut tomatoes in half crosswise. Using a spoon, scoop out pulp. Chop tomato pulp, place in medium bowl and add Green Giant® Riced Veggies Broccoli, cheeses, garlic, onion, basil, salt and pepper.
3 Arrange tomato halves, cut sides up, on baking sheet. Sprinkle with salt then evenly fill with stuffing mixture.
4 Bake 15 minutes or until tomatoes are tender and heated through.

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