Greek Stuffed Tomatoes and Peppers (Yemista) Recipe

Stuffed Tomatoes and Bell Peppers

Original Recipe (1X) Yields 12 Servings

Ingredients:

• 8 large ripe tomatoes
• 4 large green bell peppers
• cup butter
• 1 onion, diced
• 1 clove garlic, minced (or to taste)
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• cup water
• 1 cups converted (parboiled) rice (such as Uncle Ben's)
• cup olive oil

Directions:

1. Cut off the tops of the tomatoes, leaving a small section still attached to create a lid. Scoop out the insides of the tomatoes and transfer them to a large bowl. Squeeze out the juice and discard the seeds.
2. Cut off the tops of the bell peppers and reserve them for later. Remove the seeds and membranes from the peppers. Place the tomatoes and peppers in an 11x17-inch baking dish.
3. Preheat the oven to 375F (190C).
4. In a large skillet, melt butter over medium heat. Add the diced onion and minced garlic, cooking and stirring until softened, about 5 to 10 minutes.
5. Add the ground beef, soy sauce, seasoned salt, and black pepper to the skillet. Cook, breaking up the beef, until browned and crumbly, about 5 to 10 minutes.
6. Mix the squeezed tomato insides with water and add the mixture to the browned beef. Bring to a simmer and cook for about 15 minutes.
7. Stir in the rice, bring to a boil, then remove the skillet from the heat.
8. Spoon the beef and rice mixture into the hollowed-out tomatoes. Place the tops back onto the tomatoes and arrange them in the baking dish with the lids facing down.
9. Stuff the bell peppers with the beef and rice mixture and top them with their reserved lids. Lay the peppers sideways in the baking dish.
10. Drizzle the olive oil over the stuffed tomatoes and peppers. Season with additional salt and pepper to taste.
11. Place the baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, turn the peppers and continue baking until both the peppers and tomatoes are tender, about another 30 minutes.

Tips:

The size of your baking dish will depend on the size of your tomatoes and peppers. Ensure theres enough space for the vegetables to stand up comfortably during baking.

Nutrition Facts (per serving):

• Calories: 348
• Fat: 21g (26% DV)
• Saturated Fat: 7g (34% DV)
• Cholesterol: 45mg (15% DV)
• Sodium: 412mg (18% DV)
• Total Carbohydrates: 29g (10% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 5g
• Protein: 13g (26% DV)
• Vitamin C: 61mg (68% DV)
• Calcium: 49mg (4% DV)
• Iron: 3mg (17% DV)
• Potassium: 553mg (12% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.