YEMISTA GREEK STUFFED PEPPERS AND TOMATOES
Yemista is a traditional Greek dish that celebrates summer vegetables. This vegan (and gluten-free) version has heaps of flavour and it's easy to make too.
Provided by Ania
Categories large plates
Yield makes 10
Number Of Ingredients 23
Steps:
- Set the oven to 180° C.
- Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.
- Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.
- Deseed the peppers, breaking the white membranes with your fingers or a small knife.
- Arrange the hollowed-out tomatoes and peppers snugly on a baking tray (or trays, I had to use two to fit them all in).
- Season the inside of each vegetable with a pinch of salt, sugar and pepper.
- Blend or finely dice the insides of the tomatoes to add them to the rice filling.
- Mix all of the filling ingredients together with the blended tomato flesh and olive oil.
- Spoon the filling into the vegetables, but be sure not to overfill - the mixture should be roughly level with the cut so that there is room for expansion under the tops. Give the mixture a good stir between filling each vegetable so that you distribute the liquid that drops to the bottom evenly between all vegetables. Put the tops back on.
- In a mixing jug, combine all of the ingredients for the sauce. Pour the sauce on the bottom of the tray, in amongst the stuffed vegetables.
- Put the baking tray (or trays) into an oven. After about 1 hour, protect the tops from burning by wrapping a piece of aluminium foil over them. Continue baking for another 30 minutes, until the rice is cooked through. If the rice is still a little hard at the end of the cooking time, leave the veggies in a warm (switched off) oven for another 30 minutes to finish off cooking.
- Traditionally, yemista is served at room temperature rather than warm, so allow it to cool down before eating. They're best enjoyed with a simple green salad (I use Romaine lettuce, spring onions and cucumber) and some crusty bread.
Nutrition Facts : Calories 221.39 calories, Carbohydrate 30.98 grams, Cholesterol 0.18 milligrams, Fat 9.6 grams, Fiber 4.8 grams, Protein 5.53 grams, SaturatedFat 1.17 grams, Sodium 343.94 milligrams, Sugar 8.92 grams, TransFat 0 grams, UnsaturatedFat 8.43 grams
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.
YEMISTA - STUFFED PEPPERS CYPRIOT STYLE
A very tasty recipe for stuffing peppers but works just as well for big beef tomatoes. One of a variety of ways used to stuff peppers used in Cyprus and Greece
Provided by AskCy
Categories Lunch/Snacks
Time 2h
Yield 8 peppers, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice following your normal method.
- In a large pan soften the onions in the olive oil until a good colour is achieved.
- Add the mince and cook until coloured.
- Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute.
- add the veg stock and again stir in well.
- add the hot water making sure you get all the stuck bits from the bottom of the pan.
- Cook down on a medium heat until the mix is almost dry again.
- Add the cooked rice and stir well.
- Add the freshly chopped parsley and stir in.
- Cook until dry (so no puddles of liquid are there, but is still moist).
- Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits.
- Fill each half with the mix.
- Cover with the grated cheese.
- Roast in the oven until soft - takes about 30-40 minutes at 200°C.
- Serve hot by themselves as a starter, with chips and salad for a main course or even work well on a plate as part of a buffet.
Nutrition Facts : Calories 583.2, Fat 24.8, SaturatedFat 9.1, Cholesterol 68.8, Sodium 500.1, Carbohydrate 66.6, Fiber 5.3, Sugar 6.9, Protein 22.9
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
YEMISTA (GREEK STUFFED PEPPERS)
These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
- Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
- Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
- Stir until the rice becomes transparent and the meat loses its redness.
- Preheat the oven to 350°F
- Use the mixture to loosely fill the empty peppers.
- Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
- Put the reserved pepper tops back on the peppers, like lids.
- Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
- Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
More about "yemista stuffed peppers cypriot style food"
YEMISTA (GREEK CYPRIOT BEEF, PORK AND RICE STUFFED …
From irenematys.com
5/5 (1)カテゴリ Main Course料理 Cypriot, Greek合計時間 1 時間 45 分
- Cut tops of peppers and tomatoes, about 1/4 inch thick and set aside. Clean seeds inside of peppers and discard. The remaining inside of the tomato, chop finely and set aside. Trim zucchini 1/4 inch at each end and cut zucchini into three equal parts. Remove inside seeds but leave some at each bottom to make a cup to hold the meat mixture. Chop the inside of the zucchini and set aside. Peel onions and trim both ends. Peel onions and cut off bottom and tops. With a knife make a slice along the side right through to the centre. Carefully peel 2 layers ensuring you keep the onion layers intact. Finely dice remaining onion and set aside.
- To make mixture: In a large mixing bowl, add meat, rice, diced onion, parsley, mint, 2 cup diced tomatoes with juices, reserved chopped tomatoes and zucchini , lemon juice and season with salt and pepper. Mix well.
- Stuff peppers, zucchini, tomato and onions with mixture, when stuffing onions ensure you seal the cut side by overlaying the open sides of onion. Place vegetables in the rectangle pan ensuring they are snug together in the pan. Mix remaining 1/2 cup of diced tomatoes with their juices with vegetable stock and pour over meat stuffed vegetables. Top peppers, zucchini and tomatoes with their tops. Drizzle with olive oil and season with additional salt and pepper. Cover pan with foil and seal tightly.
YEMISTA (STUFFED VEGETABLES) | CYPRUS ISLAND
From cyprusisland.net
推定読み取り時間 2 分
YEMISTA RECIPE: THE BEST AUTHENTIC GREEK STUFFED TOMATOES
From thegreekdeli.com
YIAYIA'S GREEK RECIPE | YEMISTA (STUFFED PEPPERS & TOMATOES)
From youtube.com
GREEK STUFFED PEPPERS (YEMISTA) - YOUTUBE
From youtube.com
STUFFED PEPPERS AND TOMATOES “YEMISTA ...
From diningandcooking.com
YEMISTA - GREEK STUFFED TOMATOES & PEPPERS - HEART ...
From hearthealthygreek.com
YEMISTA (GREEK STUFFED PEPPERS) RECIPE | MINDFUL …
From marmaladeandkindness.com
YEMISTA - GREEK STUFFED VEGETABLES WITH RICE
From realgreekrecipes.com
GREEK STUFFED TOMATOES & PEPPERS (YEMISTA)
From livelifeophelia.com
HOW TO MAKE YEMISTA (STUFFED PEPPERS) BY THE GOOD GREEK
From youtube.com
YEMISTA | TRADITIONAL VEGETABLE DISH FROM GREECE | TASTEATLAS
From tasteatlas.com
RECIPE YEMISTA - STUFFED PEPPERS CYPRIOT STYLE - YOUTUBE
From youtube.com
VEGETARIAN YEMISTA: GREEK STYLE STUFFED PEPPERS AND …
From ayewanderful.com
STUFFED PEPPERS - GREEK YEMISTA! - YOUTUBE
From youtube.com
GREEK STUFFED PEPPERS (YEMISTA) | OLIVE & MANGO
From oliveandmango.com
STUFFED PEPPERS AND TOMATOES “YEMISTA ...
From youtube.com
YEMISTA GREEK STUFFED PEPPERS AND TOMATOES – INSTA COOKED
From instacooked.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 »
You'll also love