Tomates rellenos de brecol y queso

Ingredients for 4 servings

Tomates rellenos de brecol y queso
  • Half red pepper.
  • Half a cup of fresh broccoli, cut into small bunches.
  • 4 large tomatoes.
  • 2 teaspoons of celery.
  • Skimmed cheese or DOP teat cheese
  • Salt and black pepper.
  • Optional: half a teaspoon of chopped chives.


Roast the peppers, remove the skin and cut them into small pieces.

Boil water and cook the broccoli with a little vegetable broth.

Take it out, strain it and let it cool.

Make a horizontal cut in the top of each tomato. Remove the seeds and the central part.

In a container, mix the chopped peppers, celery, broccoli, cheese and, if desired, chives. Season to taste.

Abundantly fill each tomato with a quarter of the filling.