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Greek Stuffed Tomatoes and Peppers (Yemista)
Greek Stuffed Tomatoes and Peppers (Yemista)
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
"Stuffed tomatoes and peppers filled with savory ground beef and seasoned rice for a delicious and satisfying dish."
Ingredients:
  • 8 large ripe tomatoes
  • 4 large green bell peppers
  • 0.25 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
  • 0.5 cup water
  • 1.5 cups converted (parboiled) rice (such as Uncle Ben's®)
  • 0.5 cup olive oil
Instructions:
  • Remove the tops of the tomatoes while keeping a corner attached to make a lid. Hollow out the tomatoes, collect the insides in a large bowl, and gently squeeze out the juices.
  • Cut off the tops of the green peppers, set them aside, and then remove the seeds and membranes.
  • Place the tomatoes and bell peppers neatly in a 11x17-inch baking dish.
  • Preheat the oven to 375°F (190°C) for the perfect cooking environment.
  • In a large skillet, melt butter over medium heat. Sauté onion and garlic in the butter until softened, for about 5-10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until the beef is browned and crumbly, for about 5-10 minutes.
  • Combine the tomato pulp and water with the cooked beef, simmer for 15 minutes. Add the rice, bring to a boil, then remove from heat.
  • Fill the tomatoes with the savory beef-rice mixture, then place the tops back on and arrange them in the baking dish with the lid sides facing down.
  • Fill bell peppers with a savory beef-rice mixture, cover with lids, then place sideways in a baking dish. Drizzle with olive oil, and season generously with salt and pepper.
  • Bake in the preheated oven for 30 minutes. Then, turn bell peppers and bake for an additional 30 minutes until softened along with the tomatoes.

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