Yemista Greek Stuffed Tomatoes Peppers Recipes

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GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)



Greek Stuffed Tomatoes and Peppers (Yemista) image

This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!

Provided by Denise Phillips Sarigianopoulo

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 12

Number Of Ingredients 12

8 large ripe tomatoes
4 large green bell peppers
¼ cup butter
1 onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons soy sauce
1 tablespoon seasoned salt
1 tablespoon ground black pepper
½ cup water
1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
½ cup olive oil

Steps:

  • Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
  • Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
  • Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
  • Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g

GREEK GEMISTA - STUFFED TOMATOES & PEPPERS



Greek Gemista - Stuffed Tomatoes & Peppers image

Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.

Provided by by Jenny | The Greek Foodie

Categories     Vegetables

Number Of Ingredients 18

6 tomatoes (ripe but firm large tomatoes)
3 Green bell peppers
4 yukon gold potatoes (cut in wedges. I like to leave the skin on, it's very tasty :-))
2 medium onions (finely chopped)
1 cup extra virgin olive oil (in total)
14 oz tomatoes (chopped)
1 cup long grain white rice
1 cup fresh parsley (finely chopped)
1 cup fresh mint (chopped)
5 tablespoon pine nuts (optional)
5 teaspoon raisins (optional)
½ cup breadcrumbs
⅓ cup sugar (total, you might not use all of it.)
Greek dry oregano
sea salt
freshly ground pepper
Greek feta cheese (optional)
crusty bread (optional)

Steps:

  • Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
  • Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
  • Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
  • Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
  • As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.

Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving

YEMISTA GREEK STUFFED PEPPERS AND TOMATOES



Yemista Greek stuffed peppers and tomatoes image

Yemista is a traditional Greek dish that celebrates summer vegetables. This vegan (and gluten-free) version has heaps of flavour and it's easy to make too.

Provided by Ania

Categories     large plates

Yield makes 10

Number Of Ingredients 23

5 large bell peppers
5 medium-large and firm tomatoes
200 g / 1 rounded cup medium grain rice*
¼ cup (packed) fresh mint, chopped
¼ cup (packed) fresh parsley, chopped
¼ cup capers (in salt not vinegar), roughly chopped
¼ cup sultanas or raisins, roughly chopped
6 tbsp almonds, chopped and toasted
¼ cup / 60 ml / 4 tbsp extra virgin olive oil
1 medium red onion, very finely diced
3 large garlic cloves, pressed
2 tbsp nutritional yeast
½ tsp fine sea salt (more if skipping capers)
½ tsp freshly ground black pepper
½-¾ tsp hot chilli flakes
¼ cup / 60 ml / 4 tbsp extra virgin olive oil
2 cups peeled and finely diced tomatoes (2 large tomatoes)
2 tbsp tomato paste
1 cup water
¼-½ tsp hot chilli flakes
2 garlic cloves, finely grated
1 tsp fine sea salt
a generous grind of black pepper

Steps:

  • Set the oven to 180° C.
  • Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.
  • Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.
  • Deseed the peppers, breaking the white membranes with your fingers or a small knife.
  • Arrange the hollowed-out tomatoes and peppers snugly on a baking tray (or trays, I had to use two to fit them all in).
  • Season the inside of each vegetable with a pinch of salt, sugar and pepper.
  • Blend or finely dice the insides of the tomatoes to add them to the rice filling.
  • Mix all of the filling ingredients together with the blended tomato flesh and olive oil.
  • Spoon the filling into the vegetables, but be sure not to overfill - the mixture should be roughly level with the cut so that there is room for expansion under the tops. Give the mixture a good stir between filling each vegetable so that you distribute the liquid that drops to the bottom evenly between all vegetables. Put the tops back on.
  • In a mixing jug, combine all of the ingredients for the sauce. Pour the sauce on the bottom of the tray, in amongst the stuffed vegetables.
  • Put the baking tray (or trays) into an oven. After about 1 hour, protect the tops from burning by wrapping a piece of aluminium foil over them. Continue baking for another 30 minutes, until the rice is cooked through. If the rice is still a little hard at the end of the cooking time, leave the veggies in a warm (switched off) oven for another 30 minutes to finish off cooking.
  • Traditionally, yemista is served at room temperature rather than warm, so allow it to cool down before eating. They're best enjoyed with a simple green salad (I use Romaine lettuce, spring onions and cucumber) and some crusty bread.

Nutrition Facts : Calories 221.39 calories, Carbohydrate 30.98 grams, Cholesterol 0.18 milligrams, Fat 9.6 grams, Fiber 4.8 grams, Protein 5.53 grams, SaturatedFat 1.17 grams, Sodium 343.94 milligrams, Sugar 8.92 grams, TransFat 0 grams, UnsaturatedFat 8.43 grams

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)



Yemista (Greek Stuffed Tomatoes and Peppers) image

Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

5 medium perfectly-ripe yummy tomatoes
5 medium green peppers
3/4 cup olive oil
13 tablespoons uncooked rice (really just a 'heaping' tablespoon per vegetable to be stuffed)
1 large onion, chopped fine (about 1 1/2 cups)
3 garlic cloves, minced very fine
1/4 cup fresh spearmint, minced (1 1/2 tblsps dried, crumbled)
1/2 cup parsley, minced
1/2 cup pine nuts or 1/2 cup slivered almonds
1/2 cup kefalograviera cheese or 1/2 cup parmesan cheese, cut into tiny cubes
1/2 cup sultana raisin
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste
salt and pepper

Steps:

  • Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
  • Cut off tops of peppers (retain tops) and remove seeds and membrane.
  • Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
  • Take tomato flesh and process it until pureed.
  • Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
  • Stuff the vegetables evenly with this mixture.
  • Replace tops of tomatoes and peppers.
  • Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  • Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
  • Turn off oven and leave in for another hour to'mellow' before serving.
  • This is best served slightly warm or at room temperature.
  • It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
  • It will also have yummy juices begging to be mopped up with bits of crusty bread.
  • In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
  • That way you can have a couple of wedges of potato too.

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