YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)
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Greek stuffed vegetables with rice and ground meat (Gemista) | Akis Petretzikis
Greek stuffed vegetables with rice and ground meat | Akis Petretzikis
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How to Make the Best Vegetarian Yemista | Stuffed Tomatoes and Peppers
YEMISTA
“Yemista” means stuffed in Greek. In our country this dish is basically any kind of vegetable that’s stuffed with a delicious rice or meat mixture. In our house we prefer tomatoes or peppers stuffed with a vegetable and rice filling so that is how I’m making it today. If you want to try other variations with meat please feel free to email me via my website and I’ll happily reply!
Makes 6 Servings (two vegetables per serving)
Timing: 20 minutes prep, 90-105 minutes cooking
Ingredients
6 medium green peppers
6 large tomatoes
4 small yellow onions, cleaned and halved
1 small eggplant, cut in ½’’ pieces
1 medium zucchini, cut in ½’’ pieces
8 cloves of garlic
3 medium potatoes, peeled and cut into 1’’ pieces
2 tsp cumin
1 cup long grain rice (I use Carolina)
3 tsp sea salt
1 ½ tsp black pepper
3 tbsp tomato paste
¾ cup chopped parsley
½ cup chopped mint
6 tbsp olive oil, plus more for drizzling
¼ cup breadcrumbs (I use Italian)
3 cups of water
Optional topping: ¾ cup feta cheese, crumbled
Equipment needed: food processor, 12x17’’ baking dish.
Instructions
Preheat oven to 375*
Prepare your peppers – cut the tops and reserve. Remove all seeds and membranes.
Prepare your tomatoes – cut the tops and reserve. Remove all seeds and flesh and reserve.
In a food processor, finely chop your onion and garlic. Remove from the food processor and set aside (you will be sautéing in a later step). Do not clean the food processor.
Add the eggplant and zucchini to the food processor and finely chop. Remove the chopped vegetables and place into mixing bowl. Again, do not clean the food processor.
Add all tomato membranes and one heaping tablespoon of the tomato paste into the food processor and pulse until completely liquified.
In a large sauté pan over medium heat, add 6 tbsp of olive oil. Add onion and garlic to the pan and cook for 1-2 minutes or until fragrant. Add your eggplant and zucchini mixture and sauté for an additional 2 minutes. Add in 2 tsp salt, 1 tsp pepper and cumin and stir to combine. Add in your rice and continue to sauté for 3-5 minutes. Finally, add your tomato juice mixture and mix to fully combine. Remove from heat.
Stir your fresh herbs into your rice mixture.
Fill each of your vegetables, making sure to evenly distribute the mixture. Once filled, top with 1 tsp of breadcrumbs and place the tops of your vegetable back over the filled vegetable.
In the small mixing bowl add your potatoes and toss with 1 tsp salt and ½ tsp pepper. Set aside.
Mix your remaining tomato paste into the 3 cups of water and stir to combine. Carefully pour this into the baking dish.
Take your potatoes and strategically place throughout the dish to help keep your stuffed vegetables in place.
Place in the oven, uncovered for 1 hour and half. At 1 and a half hours, check to ensure your rice is cooked. If cooked, remove from oven. In uncooked, cook for an additional 15 minutes and test your rice again. Repeat in 15 minute increments until your rice is fully cooked.
Serve hot or at room temperature. Top with feta (optional).
Enjoy!
Note: ovens do vary so make sure to check as needed and modify cooking time accordingly.
Mediterranean Stuffed Tomatoes with Couscous
Print the recipe here:
Ingredients
4 large tomatoes
3-4 tablespoons olive oil plus more for drizzling
1/2 cup uncooked couscous
1 cup vegetable broth or water
4-5 scallions, thinly sliced
3 garlic cloves, grated
6 ounces spinach leaves, roughly chopped
10 Kalamata olives, pitted and chopped
4 ounces feta cheese
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons finely chopped fresh mint or parsley
Instructions
Preheat the oven to 400 °F, 200 °C.
Cut the tops of the tomatoes off and set aside. Scoop out the pulp and finely chop it. Set aside.
Arrange the tomatoes in a baking dish and drizzle with some olive oil. Season the insides with some salt.
In a skillet that is over medium heat, add the scallions and cook for 3-4 minutes or until softened. Add the garlic and warm through for a few seconds.
Add the reserved tomato pulp and cook for about 10. minutes or until it breaks down and is soft.
Add the couscous, salt, pepper, and vegetable broth, along with the spinach. Bring to a boil and cover the skillet with the lid. Turn the heat off and the couscous will be ready in 5 minutes. Fluff with a fork and taste. Adjust seasoning if needed.
Fill the tomatoes with the couscous.
Bake on the center rack of the preheated oven for 20 minutes.
Serve with salad and tzatziki. Kali Orexi!
Notes
These stuffed tomatoes taste best at room temperature but can also be served cold. They're great as a vegetarian meal or as a side to any meat dish.
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Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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How to make Traditional Greek Gemista - Stuffed tomatoes ρεψιπε | GreekCuisine
How to make Traditional Greek Gemista - Stuffed tomatoes ρεψιπε
Hello my friends, here I have for you the best recipe for stuffed greek vegetables. I've filled only tomatoes, but in the same way you can fill olso other vegetables like: peppers, eggplants, zuchinni. Just prepare this recipe and you will really enjoi it.
INGREDIENTS:
- 10-12 medium tomatoes (or other vegetables)
For the filling
- 120 g rice (soak the rice in the water for about 10 minutes, than rinse it well)
- 50 ml olive oil
- 1 big onion
- 2 cloves of garlic
- 1-2 zuchinni
- 2/3 from the chopped tomato pulp
- parsley
- about 20 spearmint leaves
- salt and pepper
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- 3-4 potatoes
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For the sauce
- 30 ml olive oil
- 1-2 garlic cloves
- 1 tsp tomato paste
- the rest of the chopped tomatoes
- some spearmint leaves
- salt and pepper
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Stuffed Tomatoes (with Chickpeas and Spinach)
⭐️ Get Recipe:
Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and Mediterranean flavors.
Our recipe is wholesome, healthy, and delicious, and you can enjoy it as a starter, main course, or side dish. It's excellent for meal prep too!
⭐️ Ingredients
12 vine tomatoes
2 tablespoons olive oil
1 onion chopped
3 cloves garlic pressed
1 teaspoon cumin ground
1 teaspoon coriander ground
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
2 cups (500 grams) vegetable broth
1 can (15-ounce) (240 grams) chickpeas drained
2 handfuls spinach
1 teaspoon salt + black pepper to taste
1 handful of parsley, chopped
❤️ Nico & Louise
Theplantbasedschool.com