Greek Stuffed Tomatoes and Peppers (Yemista)

Greek Stuffed Tomatoes and Peppers (Yemista)
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    55

Embark on a culinary journey to the sun-kissed shores of Greece with Yemista, a symphony of flavors where ripe tomatoes and vibrant bell peppers are lovingly filled with a savory mixture of seasoned ground beef and fragrant rice. This dish, reminiscent of family gatherings and bountiful harvests, will transport your taste buds to a Mediterranean paradise.

Ingridients

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Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    45 mg
  • Fiber
    3 g
  • Protein
    13 g
  • Saturated Fat
    7 g
  • Sodium
    412 mg
  • Sugar
    5 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Tomatoes and Peppers: Carefully cut off the tops of the tomatoes, leaving a small portion attached to act as a hinge for the lid. Gently scoop out the insides of the tomatoes and transfer them to a large bowl. Squeeze the juices from the tomato pulp into the bowl as well. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Prepare the Peppers: Cut off the tops of the green bell peppers, reserving them for later use as lids. Remove the seeds and membranes from inside the peppers. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Arrange Vegetables: Place the hollowed tomatoes and bell peppers in an 11x17-inch baking dish. (2 minutes)

Image Step 04
04 Step

Recipe View 2 mins Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). (2 minutes)

Image Step 05
05 Step

Recipe View 8 mins Sauté Aromatic Base: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and cook, stirring occasionally, until softened and fragrant. (5-10 minutes)

Image Step 06
06 Step

Recipe View 8 mins Brown the Beef: Add the ground beef chuck to the skillet, along with the soy sauce, seasoned salt, and ground black pepper. Cook, breaking up the beef with a spoon, until it is browned and crumbly. (5-10 minutes)

Image Step 07
07 Step

Recipe View 15 mins Simmer Tomato and Beef Mixture: Pour the squeezed tomato pulp and water into the skillet with the browned beef. Bring the mixture to a simmer and cook for approximately 15 minutes, allowing the flavors to meld together. (15 minutes)

Image Step 08
08 Step

Recipe View 3 mins Incorporate Rice: Add the converted rice to the beef mixture and bring to a boil. Once boiling, remove the skillet from the heat. (3 minutes)

Image Step 09
09 Step

Recipe View 10 mins Stuff the Vegetables: Carefully spoon the beef-rice mixture into the hollowed tomatoes. Place the tomato tops back on, arranging them in the baking dish with the lid sides facing down. (10 minutes)

Image Step 10
10 Step

Recipe View 5 mins Fill the Peppers: Stuff the bell peppers with the remaining beef-rice mixture and top them with the reserved pepper lids. Lay the stuffed bell peppers sideways in the baking dish. (5 minutes)

Image Step 11
11 Step

Recipe View 3 mins Drizzle with Olive Oil: Generously pour the olive oil over the stuffed tomatoes and bell peppers. Season with additional salt and pepper to your liking. (3 minutes)

Image Step 12
12 Step

Recipe View 1 hrs Bake: Bake in the preheated oven for 30 minutes. Then, turn the bell peppers and continue baking until both the peppers and tomatoes are softened and tender, approximately 30 more minutes. (60 minutes)

For a vegetarian option, substitute the ground beef with lentils or a mixture of chopped vegetables.
Fresh herbs, such as parsley and mint, can be added to the beef-rice mixture for an extra layer of flavor.
Serve Yemista warm, garnished with a dollop of Greek yogurt or a sprinkle of feta cheese.

Marielle Weimann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 18 Ratings)
Total Reviews: (3)
  • Emmet Kessler

    This recipe is amazing! My family loved it, and it was surprisingly easy to make.

  • Neal Beahan

    Next time, I'll try using different colored bell peppers for a more visually appealing presentation.

  • Kennith Yundt

    I added a pinch of cinnamon to the beef mixture, and it gave the dish a wonderful warmth.

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