EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Spanish-Style Stuffed Tomatoes with Rice and Ham
Hollowed tomatoes get a rice, ham and cheese filling chopped together in seconds, then steam under a cheese lid until the topping melts. Sliced potato and onion cook in the basket below at the same time, so the side dish is ready the moment the tomatoes are.
- Total time
- 58 min
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 13 min
Ingredients
Method
Wash the tomatoes, cut off a cap from each and hollow them out. Salt the insides and set them upside down for 10 minutes to drain.
Pour the rice into the base of the Tupperware Micro Urban, add 225 ml (8 fl oz) water, fit the grain insert and close with the grain lid. Cook for about 8 minutes at 600 W, rest for 3 minutes, then drain if needed. Tip into a bowl.
Set aside 6 thin slices of emmental.
Chop the rest of the cheese with the basil leaves and ham in the Extra Chef. Stir it into the rice, season with salt, add the oil and mix. Fill the tomatoes with this mixture, top each with a slice of cheese and set them in the large basket of the Micro Urban.
Peel the potato and slice it thinly with the onion. Set them in the lower basket. Stack the baskets over the base filled with 400 ml (14 fl oz) cold water, close and steam for about 17 minutes at 900 W.
Serve the tomatoes with the potato and onion, seasoned with salt, pepper and a drizzle of olive oil.
