Best 3 Yemista Greek Stuffed Tomatoes Peppers Recipes
Yemista, meaning "stuffed" in Greek, is a traditional and beloved Greek dish that showcases the vibrant flavors of the Mediterranean. This culinary masterpiece features hollowed-out tomatoes and bell peppers filled with a tantalizing mixture of rice, ground meat, herbs, and spices. Baked to perfection, the stuffed vegetables burst with a symphony of textures and flavors, making Yemista a hearty and satisfying meal.
This versatile dish offers a range of variations, each with its own unique twist. From the classic meat-filled Yemista to vegetarian versions bursting with colorful vegetables, there's a Yemista recipe to suit every palate. Whether you prefer the tangy brightness of lemon-infused rice or the rich depth of tomato sauce, Yemista is a culinary journey that will transport you to the heart of Greek cuisine.
In this comprehensive guide, we present a collection of Yemista recipes that capture the essence of this iconic dish. From traditional methods passed down through generations to modern interpretations with a contemporary flair, these recipes provide a roadmap for creating an unforgettable Yemista experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more.
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.
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 (GREEK STUFFED TOMATOES & PEPPERS)
Categories Cheese Pepper Potato Tomato Vegetable Bake Vegetarian Kid-Friendly High Fiber Dinner Healthy
Yield 6 servings
Number Of Ingredients 24
Steps:
- Remove tops of tomatoes (retain tops) and carefully scoop out flesh (retain flesh of 2-3 tomatoes as well). Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a greased pan, large enough to hold them comfortably, and give each vegetable a tiny dash of sugar with your fingertips. Process tomato flesh until pureed. Add 3/4 cup olive oil, rice, onion, shallot, garlic, mushrooms, mint, parsley, nuts, breadcrumbs, cheeses, salt, and pepper. Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers. Toss potato slices in olive oil and salt and pepper. "Plant" in amongst the other vegetables. Combine 1 cup water and 1/2 cup olive oil with a scant tablespoon of tomato paste and a little salt and pepper and pour this around the vegetables and potatoes. Bake in a preheated 375 F oven for about 1 hour 45 min. (Vegetables should pierce easily and be slightly blackened in parts). Turn off oven and leave in for another hour to "mellow" before serving. Serve warm, with slices of feta cheese and crusty bread.
Tips for Making the Best Yemista:
- Choose the right tomatoes and peppers: Look for firm, ripe tomatoes and peppers with smooth skin. Avoid any with blemishes or bruises.
- Prepare the vegetables properly: Cut the tops off the tomatoes and peppers and scoop out the insides, leaving a 1/2-inch thick shell. Rinse the vegetables well and pat them dry.
- Make a flavorful filling: The filling for yemista is typically made with rice, ground meat, vegetables, and herbs. You can use any type of ground meat you like, but lamb or beef is traditional. For the vegetables, you can use diced onions, carrots, celery, and zucchini. Add some fresh herbs like parsley, dill, and mint for extra flavor.
- Stuff the vegetables tightly: Once you've made the filling, stuff it into the tomatoes and peppers tightly. You want the vegetables to be full, but not so full that they're bursting at the seams.
- Bake the yemista until tender: Place the stuffed vegetables in a baking dish and bake them in a preheated oven until the vegetables are tender and the filling is cooked through. This usually takes about 45 minutes.
- Serve the yemista hot or cold: Yemista can be served hot or cold. If you're serving them hot, let them cool slightly before serving. If you're serving them cold, chill them in the refrigerator for at least 30 minutes before serving.
Conclusion:
Yemista is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's a great way to use up leftover vegetables and rice, and it's also a healthy and satisfying meal. With a little planning and effort, you can make yemista that your family and friends will love.
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