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Greek Stuffed Tomatoes and Peppers (Yemista)

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This yemista recipe holds a special place in my heart as my all-time favorite! The optimal season to prepare it is during August when garden-fresh tomatoes are ripe for the picking. Hothouse tomatoes simply don't compare. My mom used to whip this up annually, and every time she did, I felt like I was in culinary heaven.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine world cuisine
Servings 12
Calories 348 kcal

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

Instructions
 

  • 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 overstuffed 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

Calories: 348kcalCarbohydrates: 29gProtein: 13gFat: 21gSaturated Fat: 7gCholesterol: 45mgSodium: 412mgPotassium: 553mgFiber: 3gSugar: 5gVitamin C: 61mgCalcium: 49mgIron: 3mg
Keyword Greek Stuffed Tomatoes and Peppers (Yemista)
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