How to Make Greek Stuffed Tomatoes and Peppers (Yemista) - A Step-by-Step Guide

Greek Stuffed Tomatoes and Peppers, also known as Yemista, are a classic Greek dish that combines the flavors of ripe tomatoes and bell peppers with a delicious mixture of rice, herbs, and spices. This dish is a favorite in Greek households and is often served as a main course for dinner or as an appetizer for a special occasion.

The key to making the perfect Yemista is to use ripe, flavorful tomatoes and peppers that are in season. The combination of the sweet, juicy tomatoes and the...

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Ingredients

  • 8 large ripe tomatoes
  • 4 large green bell peppers
  • ¼ 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
  • ½ cup water
  • 1 ½ cups converted (parboiled) rice (such as Uncle Ben's®)
  • ½ cup olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12

  • Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer 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 an 11x17-inch baking dish.
  • Preheat the 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 beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
  • Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for 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

    348 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 45mg
    • Sodium: 412mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 61mg
    • Calcium: 49mg
    • Iron: 3mg
    • Potassium: 553mg