Cook1 hr 45 mins
Maybe my favourite Greek dish. Yes, my favourite.
Make and share this Yemista (Greek Stuffed Tomatoes and Peppers) recipe from Food.com.
- 5 medium perfectly-ripe yummy tomatoes
- 5 medium green peppers
- 3⁄4 cup olive oil
- 13 tablespoons rice (really just a 'heaping' tablespoon per vegetable to be stuffed)
- 1 large onion, chopped fine (about 1 1/2 cups)
- 3 garlic cloves, minced very fine
- 1⁄4 cup fresh spearmint, minced (1 1/2 tblsps dried, crumbled)
- 1⁄2 cup parsley, minced
- 1⁄2 cup pine nuts or 1⁄2 cup slivered almonds
- 1⁄2 cup hard mizithra cheese or 1⁄2 cup kefalograviera cheese or 1⁄2 cup parmesan cheese, cut into tiny cubes
- 1⁄2 cup sultana raisin
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups water
- 1⁄2 cup olive oil
- 1 tablespoon tomato paste
- salt and pepper
- 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.