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Greek-Style Stuffed Tomatoes and Peppers Recipe (Yemista)

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Ingredients

Adjust Servings:
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 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

Nutritional information

494.6
Calories
360 g
Calories From Fat
40 g
Total Fat
5.2 g
Saturated Fat
0 mg
Cholesterol
319.9 mg
Sodium
33.2 g
Carbs
3.9 g
Dietary Fiber
10.6 g
Sugars
4.6 g
Protein
236g
Serving Size

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Greek-Style Stuffed Tomatoes and Peppers Recipe (Yemista)

Features:
    Cuisine:

    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!

    • 185 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.

    11
    Done

    This Is Best Served Slightly Warm or at Room Temperature.

    12
    Done

    It Is Wonderful Eaten Along With Little Bites of Feta Cheese and a Cool Glass of White or Rose.

    13
    Done

    It Will Also Have Yummy Juices Begging to Be Mopped Up With Bits of Crusty Bread.

    14
    Done

    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.

    15
    Done

    That Way You Can Have a Couple of Wedges of Potato Too.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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