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How To make Stuffed Tomatoes and Bell Peppers
PRE PREPARE:
1 c Meat - Poultry recommended
1 c Dry rice Cooked and cooled
-Should be roasted or baked. HAVE READY:
Olive Oil Soy Sauce 1 pk Taco Seasoning (dry)
Five Spice Powder Nutmeg Crushed Red Peppers (hot) 1 sm Can chunky spaghetti sauce
Whole Ginger and grater CHOP FAIRLY SMALL, BOWL ONE:
1/2 md Red Bellpepper
1/2 md Green Bellpepper
2 Green onions
2 Stalks Celery (including
1 sm Yellow Onion
-some of the leaves) 1/2 Zuchini
5 md Or 6 md Mushrooms
BOWL TWO:
3 md Carrots - grated
BOWL THREE:
5 To 6 Roma Tomatoes,
-Juice & center of -cut up with seeds and juice -baking tomatoes CUT UP IN SMALL PIECES:
1 cn Whole tomatoes (bowl 3)
BOWL FOUR:
1 c Cooked meat, flaked into
-bite size chunks. Poultry - -chicken or turkey is -recommended, but experiment HAVE READY TO PREPARE:
5 lg To 6 Garlic cloves, cleaned
Ginger root (fresh) 4 lg To 5 lg Bell Peppers,*
3 lg To 4 lg Tomatoes,**
* Green or Red, cored and rinsed of seeds ** cored and the insides spooned out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook, add Bowl #2 (carrots). Stir carefully, and when it stops spitting, add Bowl #1. Add soy to taste to mixture and toss. Let cook until onions start to clarify, stirring frequently. Add the fresh tomato bowl (Bowl #3) and stir until tomatoes are tender. Add the cooked tomatoes and juice, and stir in well. While cooking, grate the ginger, add the remaining garlic (crushed). When mixture begins to dry, add the spaghetti sauce, a dash of nutmeg, a dash of five spice powder, pepper, and the taco sauce mixture. Stir in the powder well. Let the sauce cool for a few minutes on simmer, and taste. Add crushed red peppers to desired taste, but sauce should be hot. I used about a 1/2 tsp. Add enough water to make it mix well, and add the meat (Bowl #4). Reduce until semi-thick while stirring (or it will stick) Let it cool for a few moments. Mix equal amounts of rice and sauce in a bowl, about 3 Tbsp for each item to be stuffed. Stuff the tomatoes and peppers carefully, trying to fill all gaps. Arrange on pan that fits them, and bake at 350 degrees for about a half hour. Be careful to fill them completely, but not overfill, the idea being that they should not leak any of the sauce. When done, the skins will be wrinkled and lighter in color, but still have some crunch. Serve with extra unused sauce as a toping. The baked sauce will be far less spicy than the origional sauce. Sauce can also be served over rice.
How To make Stuffed Tomatoes and Bell Peppers's Videos
Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables
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Serves 3-4:
2 baking potatoes, cut into wedges
2 large tomatoes
2 bell peppers
For the Filling:
• ¼ cup of rice
• ½ onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 6 ounces feta cheese, crumbled
Optional: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinach
For the Sauce:
• 16 ounces tomatoes, pureed
• ½ onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• Pinch crushed red pepper flakes
• 1/2 teaspoon dried oregano
• ½-1 teaspoon granulated sugar
Preheat oven to 400 °F, 200 °C.
Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
Assemble the meal:
• Pour the sauce into a baking dish large enough to hold all of the vegetables.
• Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano.
• You may season the insides of the vegetables with some salt if desired.
• Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
• Fill in the gaps with the seasoned potatoes.
• Cover the tray with parchment paper and foil.
• Bake them covered for 45 minutes.
• Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
Serve with toasted bread and enjoy!
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Oven Roasted Peppers Recipe - Easy Healthy Vegetable Side Dish
Oven Roasted Peppers Recipe - Easy Healthy Vegetable Side Dish
Roasting colorful bell peppers is an easy way to serve more veggies! once you know how to roast peppers you'll want to make them all the time. This recipe for roasted peppers and onion is simple and ready in just twenty minutes!
Oven Roasted Peppers Recipe - Easy Healthy Vegetable Side Dish
Gemista: Stuffed Tomatoes and Bell Peppers
γεμιστά
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Gemista (γεμιστά) – Greek Stuffed Tomatoes and Peppers
Gemista (γεμιστά) – stuffed tomatoes and peppers with a herby rice filling. This authentic Greek yemista recipe is beyond delicious! This vegan dish is a great way to use up summer vegetables.
Get the full recipe plus tips on Supergolden Bakes
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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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
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
------------------
- 3-4 potatoes
----------------------
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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