Ingredients
-
5
-
5
-
3/4
-
13
-
1
-
3
-
1/4
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Yemista Greek Stuffed Tomatoes and Peppers, Maybe my favourite Greek dish. Yes, my favourite., This turned out perfectly with medium grain rice! We used golden raisins because its what we had. We used slivered almonds. My husband went back for thirds! We will make this again and again!, Was left not knowing what to do with the tomato juice, and the rice didn’t cook after 1.45 hrs. Can someone please help me out with this recipe? It’s not like my Yiayias Yemista ??
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Steps
|
1
Done
|
Cut Off Tops of Tomatoes Retain Tops and Carefully Scoop Out Flesh Retain This as Well. |
|
2
Done
|
Cut Off Tops of Peppers Retain Tops and Remove Seeds and Membrane. |
|
3
Done
|
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!. |
|
4
Done
|
Take Tomato Flesh and Process It Until Pureed. |
|
5
Done
|
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. |
|
6
Done
|
Stuff the Vegetables Evenly With This Mixture. |
|
7
Done
|
Replace Tops of Tomatoes and Peppers. |
|
8
Done
|
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. |
|
9
Done
|
Bake in a Preheated 375f Oven 180c For Approx 1 3/4 Hours Vegetables Should Pierce Easily and Be Slightly Blackened in Parts. |
|
10
Done
|
Turn Off Oven and Leave in For Another Hour To'mellow' Before Serving. |
