Cherry Tomatoes with Broccoli Filling

Gluten Free
Health score
5%
Cherry Tomatoes with Broccoli Filling
45 min.
10
70kcal

Suggestions


Looking for a delightful and nutritious side dish that will impress your guests without the guilt? Look no further than our Cherry Tomatoes with Broccoli Filling! This gluten-free recipe is not only easy to prepare but also brimming with flavors that everyone will love. In just 45 minutes, you'll have a stunning platter ready to serve, making it the perfect addition to any gathering.

Imagine vibrant cherry tomatoes beautifully hollowed and packed with a creamy, savory filling made from wholesome ingredients like reduced-fat mayonnaise, nonfat sour cream, and rich grated Parmesan. The standout star of this dish is the chopped broccoli, delivering that delightful crunch and a pop of color, all while being a powerhouse of nutrients. To elevate the flavor profile, we add a hint of crushed red pepper, giving the filling a subtle kick that will tantalize your taste buds.

These bite-sized treats are not only lovely to look at but also provide an impressive 70 calories each, making them a guilt-free choice. Perfect for parties, picnics, or a healthy addition to any meal, these Cherry Tomatoes with Broccoli Filling are sure to be a crowd-pleaser. Get ready to make a statement at your next event with this refreshing and satisfying dish!

Ingredients

  • 10 oz broccoli frozen thawed chopped
  • 0.5 teaspoon pepper red crushed
  • 48  grape tomatoes ( 2 pints)
  • 0.5 cup mayonnaise reduced-fat
  • 0.5 cup cream sour
  • 0.3 cup parmesan grated
  • 10 servings salt and pepper 

Equipment

  • food processor
  • bowl
  • paper towels
  • plastic wrap
  • melon baller

Directions

  1. Slice tops off tomatoes; reserve. Use a small spoon or melon baller to scoop out pulp; discard pulp. Invert tomatoes onto paper towels, cover with plastic wrap and refrigerate until ready to fill
  2. Squeeze as much moisture as possible from broccoli and pat dry with paper towels.
  3. Place in bowl of a food processor and add mayonnaise, sour cream, Parmesan and crushed red pepper. Pulse a few times to thoroughly mix, but do not completely puree. Season with salt and pepper. Refrigerate until ready to serve.
  4. Spoon 1 tsp. filling into each tomato, mounding filling slightly. Set tops on filling.
  5. Serve chilled or at room temperature.

Nutrition Facts

Calories70kcal
Protein15.24%
Fat41.48%
Carbs43.28%

Properties

Glycemic Index
9.7
Glycemic Load
1.22
Inflammation Score
-7
Nutrition Score
8.3343478473632%

Flavonoids

Naringenin
0.55mg
Luteolin
0.23mg
Kaempferol
2.3mg
Myricetin
0.12mg
Quercetin
1.4mg

Nutrients percent of daily need

Calories:69.57kcal
3.48%
Fat:3.41g
5.25%
Saturated Fat:0.85g
5.34%
Carbohydrates:8.01g
2.67%
Net Carbohydrates:6.26g
2.28%
Sugar:3.1g
3.44%
Cholesterol:4.53mg
1.51%
Sodium:357.75mg
15.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.82g
5.65%
Vitamin C:36.47mg
44.2%
Vitamin K:41.53µg
39.55%
Vitamin A:942.69IU
18.85%
Potassium:305.57mg
8.73%
Folate:32.02µg
8%
Manganese:0.16mg
7.8%
Fiber:1.75g
7%
Phosphorus:68.55mg
6.85%
Calcium:66.58mg
6.66%
Vitamin E:0.95mg
6.34%
Vitamin B6:0.12mg
6.09%
Vitamin B2:0.08mg
4.42%
Magnesium:17.56mg
4.39%
Vitamin B1:0.06mg
3.8%
Vitamin B3:0.69mg
3.47%
Copper:0.07mg
3.4%
Selenium:2.19µg
3.13%
Iron:0.48mg
2.68%
Zinc:0.39mg
2.63%
Vitamin B5:0.25mg
2.54%
Vitamin B12:0.06µg
1.08%
Source:My Recipes