Momzcuisine : Stuffed peppers and tomatoes

Stuffed Peppers and Tomatoes a.k.a Yemista

This was a Sunday dish at our house, I believe it was a Sunday dish only because it was bit of a hassle to make on the weekdays. I make it when ever I get a chance, excellent for left overs. This is a very traditional Greek recipe so you will find it at any local Greek tavern. In Greek they are called, Yiemista, which means filling. It is a fact that with the Greek cuisine you will never go hungry ! All pictures were taken by me and all dishes were prepared by me.

: Scooped out peppers and tomatoes

Ingredients

5 large green bell peppers

5 large (not to ripe tomatoes)

*1 pound of ground beef

3 fresh spring onions

2 tablespoons fresh parsley ( cut small )

2 tablespoons fresh dill ( cut small)

1 teaspoon of dry oregano

1 regular onion

3 garlic cloves

1/2 cup of olive oil

2 - 3 glasses of water

salt and pepper to taste

1 and a 1/2 cup of Uncle Ben's rice

: All diced up vegetables in cooking pot

Tips:

*If your a vegetarian, you may substitute your minced meat with soya meat.

To scrape out the tomatoes flip them over upside down cut the bottom off and use a teaspoon to scrape out the tomato.

Don't scrape out too much or it will be too thin and juices will sip through. Don't throw away the inside of the tomatoes set it aside.

For the bell peppers cut off the top and use your hands to scrape out the inside, don't throw away the seeds ( you will use them to sprinkle the chop meat when you saute.

: How to scoop out the tomato.

Don't throw away the inside you will use it later or you can freeze it and use it in other recipes such as soups or sauces.

: The inside of the tomato. You will use some of this in the rice. Whatever is left over you can freeze it, to use in soups or sauces.

: Add your ingredients in the pot.

Place your parsley, dill, fresh onions, garlic and add 1/3 cup of olive oil

salt and pepper to taste. Saute on medium heat for about 1o minutes.

: Add your minced meat and saute for about 15 minutes or until brown. Sprinkle with oregano, salt and pepper

: Add your rice and remaining olive oil, saute for another 15 minutes.

When done cover it with your water and let boil,when rice is tender but not split add 2 tablespoons of tomato paste and let simmer.

: Filling is ready when it looks like in picture.

: Before baking sprinkle them with salt for taste.

: Stuffed and ready for the oven.

Once they are stuffed, sprinkle with salt, pepper oregano and olive oil ( about 5 tablespoons) Add 2 tablespoons of tomato paste in the pan.

Add 1/2 cup of water,not too much water because tomatoes tend top extract water when they are baked and you will not get good results.

Cook in oven for 45 minutes at 180 Celsius or 350 Fahrenheit. When serving put one of each in plate. Serves about 5 !! Kale Orexi ! literally means, have a good appetite,but what we are saying is enjoy :) If you need further information you can contact me by email.