Best 2 Yemista Greek Stuffed Tomatoes And Peppers Recipes

**Yemista: A Culinary Journey Through Greek Stuffed Delights**

Embark on a tantalizing voyage into the realm of Greek cuisine with Yemista, a symphony of flavors and textures that will captivate your senses. This traditional dish showcases the vibrant essence of Greece, where ripe tomatoes and bell peppers are transformed into culinary masterpieces, lovingly stuffed with a delectable medley of rice, herbs, vegetables, and succulent minced meat. Indulge in a symphony of flavors as you explore our carefully curated collection of Yemista recipes, each offering a unique interpretation of this beloved Greek classic.

From the classic Yemista with minced meat, a harmonious blend of savory flavors, to the vegetarian Yemista, a delightful symphony of colors and textures, our recipes cater to every palate and preference. Discover the secrets of preparing the perfect Yemista sauce, a rich and aromatic elixir that elevates this dish to new heights of culinary excellence. Dive into the realm of Yemista variations, from the tantalizing Turkish-style stuffed tomatoes to the hearty Cypriot version, and savor the cultural diversity that Yemista embodies.

Whether you're a seasoned cook or just starting your culinary adventure, our step-by-step instructions and helpful tips will guide you effortlessly through the process of creating this delectable dish. Unlock the secrets of selecting the finest ingredients, mastering the art of stuffing, and achieving the perfect balance of flavors. Prepare to tantalize your taste buds and embark on a journey of culinary delight with our comprehensive collection of Yemista recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use ripe, firm tomatoes and peppers for the best flavor and texture.
If you don't have time to make the filling ahead of time, you can use a store-bought breadcrumb stuffing mix.
To make the filling more flavorful, add some chopped fresh herbs, such as oregano, basil, or parsley.
You can also add some grated Parmesan cheese or feta cheese to the filling.
If you like a little heat, you can add some chopped jalapeño or red pepper flakes to the filling.
Be careful not to overcook the tomatoes and peppers, or they will become mushy.
Serve the yemista hot or at room temperature.

Conclusion:

Yemista is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover rice and vegetables, and it is also a healthy and affordable meal. With a little planning, you can easily make yemista ahead of time, making it a convenient option for busy weeknights. So next time you're looking for a new and exciting dish to try, give yemista a try. You won't be disappointed!