Mums Yemista Greek Stuffed Vegetables With Rice Recipes

MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)

Yemista is a common dish during summer. Its great either warm or cold. You can stuff any vegetables you like, some use to stuff potatoes, large portabellos , bell peppers any colour, grapes leaves and even zucchini's flowers, the last ones are hard to find but they are the best. Also, in the filling some add feta, great!

Provided by katia

Categories One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Mum's Yemista (Greek Stuffed Vegetables With Rice) image

Steps:

Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
Place the vegetables in a pan packed closely but not squashed.
Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
Stuff all the vegetables and place the tops of tomatoes and peppers.
Cut the potatoes to byte pieces and spread them between the vegetables.
Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!

Nutrition Facts : Calories 502.8, Fat 28.4, SaturatedFat 4, Sodium 61, Carbohydrate 58.1, Fiber 11.5, Sugar 11, Protein 8.2

Ingredients

3 firm and ripe tomatoes
3 green peppers
2 small eggplants
2 medium zucchini
2 garlic cloves, minced
1 large onion, chopped
2 potatoes
14 tablespoons long grain rice
1/2 cup parsley
1 1/2 tablespoons dried spearmint (fresh is even better)
1 cup water
3/4 cup olive oil
2 tablespoons breadcrumbs
salt
pepper

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

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

Yemista (Greek Stuffed Tomatoes and Peppers) image

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.

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

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GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS …

Web May 13, 2013 Next, spoon the liquid from your rice and from your tomato sauce in your vegetables until they’re full. Place their lids back on and …
From mygreekdish.com
4.8/5 (501)
Total Time 2 hrs
Category Main
Calories 493 per serving

To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
Prepare the sauce for the Gemista. In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
Prepare the filling for the Gemista. In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs

Mums Yemista Greek Stuffed Vegetables With Rice Recipes

MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

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

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