Best 2 Greek Stuffed Tomatoes And Peppers Yemista Recipes

Greek stuffed tomatoes and peppers, also known as Yemista, is a classic and beloved dish that captures the essence of Greek cuisine. This flavorful and versatile dish features hollowed-out tomatoes and bell peppers stuffed with a flavorful mixture of rice, ground meat, herbs, and spices. Baked in the oven until tender, Yemista is a hearty and satisfying meal perfect for gatherings or a comforting weeknight dinner. Each bite offers a delightful combination of textures and flavors, from the juicy tomatoes and peppers to the savory, well-seasoned filling.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose ripe and firm tomatoes and bell peppers for the best flavor and texture.
Hollow out the tomatoes and peppers carefully, leaving the shells intact.
Use a variety of fillings to stuff the tomatoes and peppers, such as rice, ground meat, vegetables, and herbs.
Season the filling generously with salt, pepper, and other spices.
Bake the stuffed tomatoes and peppers in a preheated oven until the filling is cooked through and the vegetables are tender.
Serve the stuffed tomatoes and peppers with a side of rice or salad.

Conclusion:

Greek stuffed tomatoes and peppers are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a summer meal, as they are light and refreshing. With a variety of fillings to choose from, there is sure to be a stuffed tomato or pepper that everyone will enjoy.