GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
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
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
YEMISTA - STUFFED PEPPERS CYPRIOT STYLE
A very tasty recipe for stuffing peppers but works just as well for big beef tomatoes. One of a variety of ways used to stuff peppers used in Cyprus and Greece
Provided by AskCy
Categories Lunch/Snacks
Time 2h
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice following your normal method.
- In a large pan soften the onions in the olive oil until a good colour is achieved.
- Add the mince and cook until coloured.
- Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute.
- add the veg stock and again stir in well.
- add the hot water making sure you get all the stuck bits from the bottom of the pan.
- Cook down on a medium heat until the mix is almost dry again.
- Add the cooked rice and stir well.
- Add the freshly chopped parsley and stir in.
- Cook until dry (so no puddles of liquid are there, but is still moist).
- Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits.
- Fill each half with the mix.
- Cover with the grated cheese.
- Roast in the oven until soft - takes about 30-40 minutes at 200°C.
- Serve hot by themselves as a starter, with chips and salad for a main course or even work well on a plate as part of a buffet.
Nutrition Facts : Calories 583.2, Fat 24.8, SaturatedFat 9.1, Cholesterol 68.8, Sodium 500.1, Carbohydrate 66.6, Fiber 5.3, Sugar 6.9, Protein 22.9
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
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.
More about "yemista stuffed peppers cypriot style recipes"
YEMISTA GREEK STUFFED PEPPERS AND TOMATOES - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (12)Category Large PlatesCuisine GreekCalories 221 per serving
- Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.
- Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
From mygreekdish.com
4.8/5 (502)Total Time 2 hrsCategory MainCalories 493 per serving
YEMISTA (STUFFED VEGETABLES) | CYPRUS ISLAND
From cyprusisland.net
THE BEST AUTHENTIC GREEK STUFFED TOMATOES-GEMISTA
From olivetomato.com
YEMISTA (GREEK CYPRIOT BEEF, PORK AND RICE STUFFED …
From irenematys.com
YEMISTA - GREEK STUFFED TOMATOES & PEPPERS - HEART HEALTHY GREEK
From hearthealthygreek.com
YEMISTA | GREEK RECIPES | SBS FOOD
From sbs.com.au
GEMISTA - GREEK STUFFED TOMATOES & PEPPERS - THE GREEK FOODIE
From thegreekfoodie.com
4.8/5 (14)Category VegetablesCuisine GreekCalories 759 per serving
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it’s all clean, and no seeds are left inside.
GREEK CYPRIOT STUFFED VEGETABLES - THE PURPLE PUMPKIN BLOG
From thepurplepumpkinblog.co.uk
RECIPE YEMISTA - STUFFED PEPPERS CYPRIOT STYLE - YOUTUBE
From youtube.com
GREEK STUFFED VEGETABLES - GEMISTA | AKIS PETRETZIKIS
From akispetretzikis.com
STUFFED PEPPERS AND TOMATOES “YEMISTA” - STAVROS' …
From youtube.com
YEMISTA RECIPE: THE BEST AUTHENTIC GREEK STUFFED TOMATOES
From thegreekdeli.com
YEMISTA - GREEK STUFFED PEPPERS (VEGAN) - LAZY CAT KITCHEN
From lazycatkitchen.com
GREEK STUFFED PEPPERS (YEMISTA) | OLIVE & MANGO
From oliveandmango.com
YEMISTA - MIA KOUPPA
From miakouppa.com
GEMISTA RECIPE – GREEK STUFFED VEGETABLES ROASTED WHOLE
From theocooks.com
You'll also love