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Yemista (Greek Stuffed Tomatoes and Peppers) Recipe

Yemista (Greek Stuffed Tomatoes and Peppers) Recipe

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Yemista (Greek Stuffed Tomatoes and Peppers)

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Ingredients:

Serving

5 medium perfectly-ripe yummy tomatoes
5 medium green peppers
3/4 cup olive oil
13 tbsp rice (really just a 'heaping' tbsp per vegetable to be stuffed , but the database won'tsp let me use th)
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 (or cilantro)
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 (but i love the slightly sweet contrast they give the savoury ingredients) (optional)
1 tsp salt
1/2 tsp pepper
1 1/2 cups water
1/2 cup olive oil
1 tbsp tomato paste
salt and pepper

Directions:

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/cilantro, 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	490.96 Kcal (2056 kJ)
Calories from fat	308.49 Kcal
		% Daily Value*
Total Fat	34.28g	53%
Cholesterol	5.12mg	2%
Sodium	288.4mg	12%
Potassium	238.86mg	5%
Total Carbs	44.35g	15%
Sugars	19.22g	77%
Dietary Fiber	3.35g	13%
Protein	4.89g	10%
Vitamin C	54.7mg	91%
Iron	2.6mg	15%
Calcium	47.5mg	5%

Amount Per 100 g
Calories	236.93 Kcal (992 kJ)
Calories from fat	148.88 Kcal
		% Daily Value*
Total Fat	16.54g	53%
Cholesterol	2.47mg	2%
Sodium	139.18mg	12%
Potassium	115.27mg	5%
Total Carbs	21.4g	15%
Sugars	9.28g	77%
Dietary Fiber	1.62g	13%
Protein	2.36g	10%
Vitamin C	26.4mg	91%
Iron	1.3mg	15%
Calcium	22.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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