Best 2 Greek Stuffed Tomatoes And Peppers Yemista Recipes

In the realm of Mediterranean cuisine, Greek stuffed tomatoes and peppers, also known as Yemista, stand as a symphony of flavors and textures. This delectable dish, hailing from the sun-kissed shores of Greece, is a harmonious blend of juicy tomatoes, succulent peppers, savory rice, aromatic herbs, and tangy sauces. Join us on a culinary journey as we explore the art of preparing these stuffed gems, with three distinct recipes that cater to diverse tastes and preferences.

Our first recipe, Traditional Greek Stuffed Tomatoes and Peppers, embodies the quintessential flavors of Yemista. We'll guide you through the process of selecting the perfect tomatoes and peppers, expertly hollowing them out to create edible vessels for the flavorful filling. You'll discover the secrets of preparing a mouthwatering rice mixture infused with fragrant herbs, tangy tomato sauce, and a hint of feta cheese.

For those seeking a vegetarian delight, our Vegetarian Stuffed Tomatoes and Peppers offer a symphony of colors and flavors. We'll showcase a flavorful filling made from a medley of rice, vegetables, and aromatic herbs, all enveloped in ripe tomatoes and bell peppers. This meatless version promises a satisfying and wholesome meal that celebrates the bounty of the Mediterranean garden.

Lastly, our Easy Stuffed Tomatoes and Peppers provide a simplified approach to this classic dish, making it accessible to home cooks of all skill levels. We'll introduce a streamlined method for stuffing the tomatoes and peppers, using a convenient pre-cooked rice mixture and a flavorful tomato sauce that comes together in a snap. This recipe is perfect for busy weeknights or when you're short on time but still craving a delicious and satisfying meal.

Let's cook with our recipes!

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

Yemista (Greek Stuffed Tomatoes and Peppers) image

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

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

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.

GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)

Greek Stuffed Tomatoes and Peppers (Yemista) image

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

Ingredients

8 large ripe tomatoes
4 large green bell peppers
¼ cup butter
1 onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons soy sauce
1 tablespoon seasoned salt
1 tablespoon ground black pepper
½ cup water
1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
½ cup olive oil

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

Tips:

Choose ripe, firm tomatoes and peppers: This will ensure that they can withstand the cooking process without becoming too soft or mushy.
Use a variety of herbs and spices: This will give the filling a complex and flavorful taste. Some good options include oregano, basil, thyme, cumin, and paprika.
Don't overcook the tomatoes and peppers: They should be tender but still slightly firm.
Serve the tomatoes and peppers with a side of yogurt or tzatziki sauce: This will help to balance out the flavors and make the dish even more delicious.

Conclusion:

Greek stuffed tomatoes and peppers are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are also a great way to use up leftover rice and vegetables. With a little planning, this dish can be easily prepared and enjoyed by people of all ages.