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 GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 17
Steps:
- Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
- . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- Peel and chop your potatoes in bite-sized chunks.
- . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
- Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
- The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!
Nutrition Facts : ServingSize 2 pieces, Calories 493kcal, Sugar 19.6g, Sodium 481.7mg, Fat 20.6g, SaturatedFat 4.6g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 73.8g, Fiber 13.8g, Protein 9.7g, Cholesterol 8.7mg
GREEK-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
GREEK STUFFED PEPPERS & TOMATOES
Provided by Koula Barydakis
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Wash the tomatoes. Slice the tops almost off but leave attached to the tomato, creating a "hinge". Scoop out the insides with a spoon, reserving pulp for stuffing.
- Wash the peppers, slice the tops almost off, but leave attached to the pepper, creating a "hinge". Remove and discard seeds.
- In a blender, add the insides of the tomatoes with the parsley, dill, onions, 1 cup water, and tomato paste. Blend for 2 minutes.
- Pour the blended mixture into a bowl. Add the rice, oil, salt, and pepper. Mix well with a spoon.
- Fill each tomato and pepper with the rice/vegetable mixture. Put in a casserole dish.
- For the sauce, mix the 1/2 cup olive oil, tomato paste, water, salt, and pepper. Cover the tomatoes and peppers with the sauce.
- Bake for 1 hour and 20 minutes uncovered or until rice is done.
- If rice isn't fully cooked, add a little water to the pan, cover, and finish in the oven until rice is fully cooked.
Nutrition Facts : Calories 601 kcal, Carbohydrate 48 g, Protein 6 g, Fat 44 g, SaturatedFat 6 g, Sodium 776 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
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
GREEK-STYLE STUFFED PEPPERS
One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
Provided by GATOULA
Categories World Cuisine Recipes European Greek
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
- Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
- Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
- Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 28.7 g, Cholesterol 53.9 mg, Fat 20.6 g, Fiber 5.1 g, Protein 15.2 g, SaturatedFat 8.9 g, Sodium 595.3 mg, Sugar 16.2 g
More about "greek stuffed tomatoes and peppers recipes"
GREEK STUFFED PEPPERS WITH FETA AND RICE – WELLPLATED.COM
From wellplated.com
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
From kefaloniachef.com
QUICK AND EASY GREEK STYLE VEGETARIAN STUFFED PEPPERS/YEMISTA
From larderlove.com
STUFFED TOMATOES AND BELL PEPPERS | ARGIRO BARBARIGOU
From argirobarbarigou.com
BEST STUFFED PEPPERS AND TOMATOES RECIPE | TASTING TABLE
From tastingtable.com
RECIPE FOR GREEK STUFFED PEPPERS
From greekboston.com
YEMISTA - GREEK STUFFED TOMATOES & PEPPERS - HEART …
From hearthealthygreek.com
STUFFED TOMATOES & PEPPERS - GREEK CHEF DIANE KOCHILAS
From dianekochilas.com
THE TASTIEST GEMISTA RECIPE (GREEK STUFFED PEPPERS AND …
From scrummylane.com
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA) - PLAIN.RECIPES
From plain.recipes
STUFFED TOMATOES AND PEPPERS — GREEK-RECIPE-COM
From greek-recipe.com
GREEK STUFFED PEPPERS WITH RICE (GEMEISTA) - THE WHOLE SCOOP BLOG
From thewholescoopblog.com
RECIPE MONDAY: THE BEST AUTHENTIC GREEK STUFFED TOMATOES AND …
From aymag.com
GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
From yourfoodfantasy.com
BEST GREEK STUFFED TOMATOES (GEMISTA)- TUTORIAL
From themediterraneandish.com
GREEK STUFFED PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
GEMISTA RECIPE | STUFFED TOMATOES AND PEPPERS | GREEK FOOD
From thegreekfood.com
DELICIOUS GREEK STUFFED TOMATOES AND PEPPERS
From mincerecipes.info
THE BEST AUTHENTIC GREEK STUFFED TOMATOES-GEMISTA - OLIVE TOMATO
From olivetomato.com
VEGAN YEMISTA GREEK STUFFED TOMATOES AND PEPPERS
From veggiesdontbite.com
STUFFED TOMATOES AND PEPPERS — GREEK-RECIPE-COM
From greek-recipe.com
YEMISTA (GREEK STUFFED TOMATOES & PEPPERS)
From mostly-greek.com
GEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)
From kopiaste.org
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA) - MEDITERRANEAN …
From fooddiez.com
GREEK RECIPE : STUFFED TOMATOES AND PEPPERS (GEMISTA) | OMILO
From omilo.com
STUFFED TOMATOES AND PEPPERS WITH POTATOES - GREEK RECIPES
From greekrecipes.tv
STUFFED TOMATOES, PEPPERS AND GRAPE LEAVES - DIANE KOCHILAS
From dianekochilas.com
GREEK STUFFED TOMATOES - HEATHER CHRISTO
From heatherchristo.com
GREEK STUFFED PEPPERS AND TOMATOES - BELGIAN FOODIE
From belgianfoodie.com
STUFFED PEPPERS AND TOMATOES RECIPE - MY GREEK ORCHARD
From mygreekorchard.com
YEMISTA GREEK STUFFED PEPPERS AND TOMATOES - LAZY CAT KITCHEN
From lazycatkitchen.com
TRADITIONAL GREEK-STYLE STUFFED TOMATOES AND GREEN PEPPERS …
From notjustoliveoil.com
TRADITIONAL GREEK RECIPE FOR STUFFED TOMATO AND STUFFED PEPPER
From savourytrips.com
GEMISTA (GREEK STUFFED TOMATOES AND PEPPERS) RECIPE
From recipegraze.com
GEMISTA (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE) RECIPE
From chefspencil.com
CHICKEN WITH PEPPERS AND TOMATOES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
STUFFED PEPPERS AND TOMATOES ( GRANNY'S RECIPE)
From grecoroots.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #lamb-sheep #vegetables #greek #european #dietary #low-sodium #low-carb #low-in-something #meat #peppers #tomatoes #4-hours-or-less
You'll also love