How To make Greek Stuffed Tomatoes

Eleni’s Yemista - Greek Stuffed Tomato and Peppers Recipe

Eleni's yemista are a cut above the rest - ripe tomatoes and capsicum stuffed gently with a herby-oniony-tomatoey rice filling that is dotted with salty, morish, gooey cheese-bombs... and then capped with crusty breadcrumbs. These have WINNER written all over them and through them!

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Vegetarian GEMISTA : Greek Stuffed vegetables easy and made with simple ingredients and delicious

This is one of my favourite Greek recipes because it is packed with flavours but made with very simple ingredients. It does take some time to prepare and cook and has a lot of steps but they are fairly simple and it comes together in the oven. The flavours are spot on which makes the process so worth it.
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Ingredients:
- Peppers and Tomatoes
- Potato(es) for stabilizing the vegetables
For stuffing:
- 1 red pepper
- 1 medium white onion
- 1 cup short grain rice
- 3 tbsp parsley
- 2 dried tomatoes
- 4 cloves of garlic
- 4 tbsp olive oil
- 2 cups vegetable broth
- salt, pepper and oregano to taste
For the sauce:
- 1 medium white onion
- 4 cloves of garlic
- 1 cup tomato puree
- 4 tbsp olive oil
- salt, pepper and oregano to taste
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Traditional Greek Vegetarian Soutzoukakia :
Traditional GREEK/CYPRIOT BAKLAVA :
TIROPITA (Cheese pies), Traditional, Greek:
DUCHESS POTATOES THE GREEK WAY:
Traditional Greek TZATZIKI Sauce:

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STUFFED PEPPERS AND TOMATOES “YEMISTA” - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE

Dear friends, I hope you Will like my new video. It is very tasty and delicious. It's a family recipe and I wanted to share it with all my friends. Thanks for watching and commenting, and as always, I Shall be viewing your videos and commenting as well.

STUFFED PEPPERS AND TOMATOES - “YEMISTA” - INGREDIENTS

For the filling
8 Bell peppers
6 large tomatoes
3 medium potatoes
660g pork mince or beef
1/2 cup rice, washed
1 onion coarsely grated
1 tin (400g) crushed tomatoes
1 tablespoon tomato past
11/2 chicken stock cubes,
Dissolved in 1/2 cup of boiling water
4 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon dried mint
1 cup parsley, chopped
Season with salt and black pepper

For the sauce
The pulp juice from the tomatoes
5 tablespoons olive oil
5 garlic cloves, crushed
1 tablespoon oregano
2 teaspoons sugar (optional)
Season with salt and pepper

Chef Christos Cooking The Best Authentic Greek Stuffed Tomatoes-Gemista!

See Chef Christos in his very own kitchen at Yefsi Estiatorio--(Manhattan's Best Greek Restaurant, located at 1481 York Avenue)-- , preparing this sumptuous Greek Dish called Gemista!
Watch, Like & Subscribe for Chef Christos' weekly cooking videos!
Enjoy!!!

Greek yemista | Greek stuffed vegetables recipe – Cooked By Alexandra

Yemista is a classic Greek dish where vegetables are hollowed and filled with a spiced rice and meat mixture and slow roasted. You can omit the meat for a vegan option. What’s great about yemista is that they’re made with seasonal vegetables. Today I used tomatoes to make my yemista. I also added some potatoes. I like adding potatoes because they take on the beautiful and sweet flavours of the yemista as they cook.

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Yemista by @cookedbalexandra

Ingredients
• 1kg potatoes, peeled & quartered
• 12 tomatoes
• Extra virgin olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely diced
• 250g beef mince
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tbsp tomato paste
• 2 tsp beef stock dissolved in 1/2 cups of boiling water
• 180g long grain rice, washed & drained
• 2 bay leaves
• Salt, to taste
• Pepper, to taste
• Bunch of parsley, finely chopped
• 200ml water

Method
For the potatoes
1. Bring a medium size pot of water to a boil and add potatoes. Boil for 10 minutes. Drain potatoes and place them in a large bowl. Add salt, pepper, oregano and a good drizzle of oil and gently toss.

For the yemista
1. Prepare the tomatoes by cutting off 3mm of the top of the tomatoes. Use a spoon to scoop out the pulp of the tomato and place pulp into a bowl. Leave the outer layer of tomato intact as this will help hold the filling. Roughly chop the large pieces of tomato pulp. Set aside the tomato pulp which will be used to make the filling. Keep the lids and tomatoes together. Place the hollowed tomatoes in a 30x25cm baking dish.
2. Heat a large pan over medium heat. Add a drizzle of olive oil. Add the olive oil and garlic and sauté until golden.
3. Add the mince and break it up into smaller pieces with a wooden spoon. Brown on both sides. Add salt and pepper once the mince is cooked.
4. Add cumin, cinnamon, tomato paste, beef stock, rice, the tomato pulp and bay leaves. Cook over low heat and simmer 5 minutes while stirring occasionally. The rice does not need to be cooked as it will continue to cook in the oven. Turn off heat and add parsley. Check the seasoning and add salt and pepper to taste.
5. Drizzle the tomatoes with olive oil and sprinkle with salt.
6. Scoop the rice mixture into the tomatoes and fill just before the top of the tomatoes as the rice will expand in the oven. Place the lids of the tomatoes back on the tomatoes. Add 200ml of water or enough to cover the base of the baking dish. Cover with baking paper and alfoil. Bake at 180ºC for an hour.
7. After 1 hour, remove from oven and bake at 200ºC for 20 minutes to colour the tomatoes and the potatoes.
8. Serve with a Greek salad.

Recipe by Cooked By Alexandra

Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!

Alexandra :)

YiaYia's Greek Recipe | YEMISTA (Stuffed Peppers & Tomatoes)

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Editing/Production
Andreas Bousdoukos


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