Greek Stuffed Tomatoes and Peppers (Yemista)

Name: Greek Stuffed Tomatoes and Peppers (Yemista)
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Mediterranean, European, Greek
Ingredients: 59 milliliters butter; 1 clove garlic, minced, or to taste; 4 larges green bell peppers; 907 grams ground beef chuck; 1 Tbsp ground black pepper; 118 milliliters olive oil; 1 onion, diced; 355 milliliters converted (parboiled) rice (such as Uncle Bens®); 1 Tbsp seasoned salt; 2 Tbsps soy sauce; 8 larges ripe tomatoes; 118 milliliters water

Greek Stuffed Tomatoes and Peppers (Yemista) might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free recipe has 420 calories, 16g of protein, and 28g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up ground pepper, olive oil, tomatoes, and a few other things to make it today. A couple people really liked this side dish. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Tomato

Meat

Equipment you will use

Bowl

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.

Ingredients you will need

Green Pepper

Bell Pepper

Tomato

Seeds

Equipment you will use

Baking Pan

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Seasoned Salt

Black Pepper

Ground Chuck

Soy Sauce

Onion

Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes.

Ingredients you will need

Tomato

Water

Meat

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.

Ingredients you will need

Tomato

Beef

Rice

Equipment you will use

Baking Pan

Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish.

Ingredients you will need

Bell Pepper

Beef

Rice

Equipment you will use

Baking Pan

Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Olive Oil

Tomato

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.

Ingredients you will need

Bell Pepper

Tomato

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

butter 1clove

garlic, minced, or to taste 4larges

green bell peppers 907grams

ground beef chuck 1Tbsp

ground black pepper 118milliliters

olive oil 1

onion, diced 355milliliters

converted (parboiled) rice (such as Uncle Ben's®)1Tbsp

seasoned salt 2Tbsps

soy sauce 8larges

ripe tomatoes 118milliliters

water

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek works really well with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Skouras Saint George Agiorgitiko. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.