How To make Greek Stuffed Tomatoes

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!
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Enjoy!!!

Yemista Stuffed Greek Peppers and Tomatoes

Greek recipe for stuff peppers (yemista)

Stuffed Peppers, Tomatoes & Eggplant | Greek Gemista Recipe | Γεμιστά

Easy and so delicious!!! Inspired from the traditional Greek dish of gemista, which literally means stuffed, this is sure to please! This stuffed vegetables recipe is gluten free because of the type of rice used and can also be made vegetarian by simply omitting the ground meat...

Greek Stuffed Tomatoes by Yiayia Deppy Made Easy - Ντομάτες Γεμιστές

Greek Stuffed Tomatoes by Yiayia Deppy
BY: Greek Cooking Made Easy
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Serves 3-4 persons
Beginning June....@ this time of year my kitchen is getting ready for stuffed tomatoes. It's our family's favourite Summer food. Try it & you'll agree it is one of the best and most memorable summer dishes. I am using extra vegetables in the stuffing for extra flavour. My preparation is quite easy, taking only 30', because I don't cook the stuffing in advance; just bake the stuffed veggies in the oven for 1h30'. The result is absolutely amazing!! Recipe originated from Asia Minor & given to me from my yiayia Deppy ????

Ingredients:

6 ripe big Tomatoes and 1&1/2 Green Pepper

4 medium sized Potatoes

200 gr. Ground Beef

100 gr. Arborio Rice

1 medium Onion

1/2 Courgette and 6-8 small Carrots

1 bunch fresh Parsley + some dry mint

Olive Oil and some Grated Parmesan or Kefalotyri Cheese

Salt & Ground Pepper

2 tbsp. Tomato paste (puree)

For a lactose free diet, omit the parmesan cheese on top. Instead you can sprinkle some bread crumbs.

Ντομάτες γεμιστές από την γιαγιά Ντέπη
BY: Greek Cooking Made Easy
Σερβίρει 3-4 άτομα
Αρχίζει ο Ιούνιος....Αυτή την εποχή του χρόνου η κουζίνα μου ετοιμάζεται για ντομάτες γεμιστές. Είναι το αγαπημένο καλοκαιρινό φαγητό της οικογένειάς μας. Δοκιμάστε το και θα συμφωνήσετε ότι είναι ένα από τα καλύτερα και πιο αξέχαστα καλοκαιρινά Ελληνικά πιάτα. Χρησιμοποιώ επιπλέον χορταρικά στη γέμιση για ακόμα πιο όμορφη γεύση. Η προετοιμασία μου είναι πολύ εύκολη, μόνο 30', επειδή δεν μαγειρεύω τη γέμιση εκ των προτέρων. Απλά ψήνω τις γεμιστές ντομάτες στο φούρνο για παραπάνω ώρα-περίπου 1h30'. Το αποτέλεσμα είναι απλά εκπληκτικό !! Η συνταγή προέρχεται από τη Μικρά Ασία και μου δόθηκε από την γλυκειά γιαγιά μου Ντέπη ????!

Υλικά:
6 ώριμες μεγάλες ντομάτες
1 & ½ πράσινη Πιπεριά
4 μεσαίου μεγέθους πατάτες
200 γρ. Μοσχαρίσιος Κιμάς
100 γρ. Ρύζι Καρολίνα
1 μέτριο Κρεμμύδι
½ Κολοκύθι
6-8 μικρά Καρότα
1 ματσάκι φρέσκος ​​Μαϊντανός
Λίγος ξερός ή φρέσκος Δυόσμος
Ελαιόλαδο
Τυρί τριμμένο παρμεζάνα ή Κεφαλοτύρι
Αλατοπίπερο
2 κ.σ. Ντοματοπελτές (πουρέ)

My Moms Stuffed Pepper Recipe | The Golden Balance

#shorts

My Moms Stuffed Pepper Recipe????????

For 3 large bell peppers:

1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water

1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt

Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint

Gemista: Greek Stuffed Tomatoes & Peppers Classic Comfort Food

Gemista, pronounced: ye-meesta is another classic Greek dish enjoyed all year round. It is a comforting, hearty dish in the winter and a perfect way to use all of the extra tomatoes, bell peppers, and zucchini flowers that are growing in the garden in the summer.

Printable recipe:

Ingredients
6 medium tomatoes
5 large bell peppers
4-6 potatoes, peeled and sliced into
wedges
For the stuffing:
1 pound ground beef
1 cup basmati rice
2 medium onions, finely
chopped
3-4 garlic cloves, grated
1 (16 ounces) can tomatoes, pureed
1 cup olive oil
2 cups of water
Pinch of crushed red pepper flakes
Salt (about 3 teaspoons)
Black pepper, to taste
3-4 tablespoons chopped fresh
parsley
1 teaspoon dried oregano
1 teaspoon dried dill or basil
Instructions
Preheat oven to 400 °F, 200 °C.

Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.

Make the stuffing:

Add the canned tomatoes and the tomato pulp into a blender and puree until smooth.


Cook onions in ¾ cup of olive oil until soft and golden, about 10 minutes. Add garlic and warm through for a few seconds.
Add ground beef and break it up while browning a bit. Add canned tomato puree, ¾ teaspoons salt, and pepper. Bring to a boil then reduce heat and cook approximately 15 minutes.
Add rice, 2 cups of water, and a teaspoon of salt and cook for 6-8 minutes on medium-high heat. Do not overcook rice because it will continue to cook in the oven!) Remove from heat and add herbs. Mix well and allow to cool slightly.

Assemble the dish:

Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.

Sprinkle some olive oil, oregano, salt, and pepper over the potatoes.

Arrange the vegetables in a baking dish with the potatoes in between.

Fill the tomatoes and bell peppers with the beef and rice filling no more than ¾ full. The rice will expand more while cooking in the oven. Place the veggie tops overfilling.

Mix in ¼ cup olive oil and ¼ teaspoon dried oregano along with salt and pepper to the remaining tomato puree.

Pour the tomato sauce with seasoning over potatoes. Season the potatoes with salt and pepper.

Drizzle a little more olive oil over the tops of the tomatoes and bell peppers.

Cover tightly with aluminum foil and bake for 1 hour or until the vegetables are nice and soft.

Remove foil covering and raise the temperature to 425 °F, 220 °C. Cook about 30-45 minutes more until the veggies get slightly charred on top and the potatoes are fork-tender.

Allow to cool before serving. These taste even better the next day! Enjoy!!

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