Yemista Greek Stuffed Tomatoes And Peppers Recipes

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

YEMISTA (GREEK STUFFED PEPPERS)

These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.

Provided by English_Rose

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Yemista (Greek Stuffed Peppers) image

Steps:

Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
Stir until the rice becomes transparent and the meat loses its redness.
Preheat the oven to 350°F
Use the mixture to loosely fill the empty peppers.
Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
Put the reserved pepper tops back on the peppers, like lids.
Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.

Ingredients

8 large bell peppers
6 tablespoons olive oil
2 large onions, chopped
3 1/2 ounces long grain rice
4 1/2 ounces ground pork
1 tablespoon of fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons ground cinnamon
1 (14 ounce) can plum tomatoes
sliced potato (optional)
1 lemon, juice of
1/2 cup water

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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.

Yemista Greek Stuffed Tomatoes And Peppers Recipes

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

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

YEMISTA (GREEK STUFFED PEPPERS)

These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.

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