GREEK GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
LAMB FETA PEPPERS
Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.
Provided by Taseia Armstrong
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
- Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
- In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
- Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g
GREEK LAMB STUFFED BELL PEPPERS AND TOMATOES
From a Greek Orthodox church's food festival. I always enjoyed it, and I hope you will. The lamb makes this different from normal stuffed peppers. NOTE: If you don't like the tomatoes, use 8 bell peppers and substitute a 14.5 oz can of stewed tomatoes for the pulp (you will still have to mash them).
Provided by Pa. Hiker
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice tops from tomatoes and peppers and clean, save them.
- Remove pulp from tomatoes and reserve.
- Put tops in baking dish and place veggies on top of them (keeps them from burning).
- Sprinkle 1/4 teaspoon sugar in each.
- Heat 1/2 cup butter in large frying pan and saute onion till transparent.
- Add meat and stir.
- Add rice, spices**, and 1 cup tomato pulp (mashed).
- Cover and cook 15 mins, allow to cool.
- Mix breadcrumbs into meat mixture.
- Fill vegs and remainder of tomato pulp (mashed) on top of stuffing.
- Pour tomato sauce and enough water to bring fluid level to 1/2.
- Bake in oven at 350 deg for 2-1/2 hours.
- Check periodically to see that water hasn't dried up in pan, add more water if needed.
- ** If you don't have Greek spices combine 1 tablespoon plus 1 teaspoon oregano, 1 teaspoon parsley, and 1 teaspoon mint. This will be close, adjust the parsley and mint to taste.
Nutrition Facts : Calories 435.4, Fat 21.4, SaturatedFat 9, Cholesterol 62.2, Sodium 1341.4, Carbohydrate 42.3, Fiber 6.6, Sugar 14.6, Protein 21
GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)
This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!
Provided by Denise Phillips Sarigianopoulo
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
- Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
- Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
- Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 28.5 g, Cholesterol 44.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13 g, SaturatedFat 6.7 g, Sodium 411.9 mg, Sugar 5.4 g
GREEK-INSPIRED STUFFED PEPPERS
Ground lamb is the main component for these Greek-inspired stuffed peppers. Add some rice and some traditional Greek flavors like onion, garlic, and fresh herbs to the bell pepper "boats". Garnish with feta cheese crumbles, chopped tomatoes, and tzatziki for a colorful and delicious main course. We like this with buttery new potatoes with leeks and parsley, and a green vegetable or salad. Add a hearty bread, if you aren't counting carbs!
Provided by Bibi
Categories Stuffed Bell Peppers
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
- Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
- Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
- Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 25.9 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 9.3 g, Sodium 293 mg, Sugar 3.9 g
GREEK STUFFED BELL PEPPERS AND TOMATOES (VEGETARIAN)
Make and share this Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) recipe from Food.com.
Provided by Pa. Hiker
Categories Brown Rice
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 cups of water slowly to a boil.
- While the water is boiling mix the Greek spices (if not using the McCormick's then use the mint, oregano, and parsley), and black pepper.
- Mix in the uncooked rice.
- Add the diced onions.
- Once the water is boiling, and the dry ingredients have been mixed, add the mixture to the water and cook according to the package directions for the rice.
- While the rice is cooking cut the tops off of the peppers/tomatoes, just enough to get a spoon inside and clean out the seeds.
- When the rice has finished cooking remove it from the stove and mix in the petite diced tomatoes.
- Spoon the mixture into the peppers/tomatoes.
- Place in a baking dish and bake at 350 for 45 minutes (or until they are tender).
Nutrition Facts : Calories 296.9, Fat 2.5, SaturatedFat 0.5, Sodium 19.2, Carbohydrate 63.3, Fiber 7, Sugar 8.5, Protein 7.6
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