Yemista-Stuffed Greek Tomatoes & Peppers
A traditional Mediterranean dish of tomatoes and peppers stuffed with a mixture of ground beef, rice and tomatoes and baked to perfection!
Ingredients
- 10 medium tomatoes with the tops cut off and seeded (or a mix of tomatoes and peppers)
- 1 cup rice
- 1 medium onion - diced
- 5 tbsp dill
- 2 tsp allspice
- 1 tsp pepper
- 1 tsp salt
- olive oil
- 5 tbsp parsley
- 1 lb lean ground sirloin
- 2 1/2 cups chicken broth
- 1 14 oz can tomato sauce
Instructions
- After removing tops from tomatoes carefully scoop out flesh leaving just the tomato/pepper shell.
- Place shells in a baking dish that has been drizzled with olive oil.
- Chop the flesh and place in a large pot with the diced onion, 2 tablespoon olive oil, parsley, dill, allspice, salt, and pepper. Bring the mixture to a boil and cook for five minutes.
- Add the meat and continue cooking until browned.
- Add the rice and chicken broth to this mixture. Continue on simmer for an additional five minutes.
- Stuff the tomatoes/peppers evenly with the meat mixture and replace tops. Drizzle the tops with additional olive oil and one can tomato sauce.
- Cover and bake in a preheated 350ﾟoven for approximately 1 1/2 hours.
- Remove cover and bake for an additional half-hour or until tomatoes/peppers are easily pierced and slightly blackened. Allow to cool slightly before serving.
Notes
Feel free to use a variety of garden vegetables to stuff using the same filling. Try eggplant, zucchini, red peppers, and a variety of squash. Make this in the fall/winter season also, for a hearty comfort food dish.
Tried this recipe?Let us know how it was!