24 Apr Yemista
The stuffed peppers, tomatoes and veggies I think is the recipe that we like the most when the weather is reminiscent of summer. Like a couple of days ago when the temperature was really high. We didn’t lose the opportunity to have some summer yemista!
If you are looking for a taste of Greek summer then I suggest you make this recipe. Put also some Feta cheese, a Greek salad and summer is served!
Ingredients:
- 2-3 tomatoes
- 4-5 green bell peppers
- (or any other veggie you want to stuff like zucchini)
- 1lb ground beef meat
- 1 big onion
- 1 clove of garlic
- 1/2 bunch of parsley
- 1/2 bunch of mint
- salt and pepper (to your taste)
- 1/2 cup of Greek Virgin olive oil
- 1/2 cup of tomato sauce
- Optional: 1/4 cup pine nuts &
- 1/4 cup raisins and bay leaf
The method:
Preheat the oven to 355 F (180 C).
Place a deep pan on the stove, let it get hot and add the olive oil.
Finely chop the onion and add to the pan with the garlic clove.
Add the ground beef and mix with a wooden spoon and break up the ground beef. Add the tomato sauce and the juice from the tomatoes that you are using to stuff, salt pepper 1/2 cup of water, lower heat and cook for 30 to 40 mins. When all the moisture evaporates add mint and parsley and the rice and mix them all together.
When the filling is ready, remove from heat.
To fill the vegetables first wash and clean them. Use a small knife and a scoop to empty them and create a “lid”.
Fill the vegetables and cover with their “lids” and place in your tray.
Add salt and pepper, Greek Olive oil and a glass of water, cover with aluminum foil or the lid of the tray and then
Bake for 50 mins to 1 hour, remove coverings and bake again for 15 – 20 minutes, until nice and golden.
Serve with feta cheese, oregano, olive oil and fresly baked bread like olive bread.
Or a Greek salad!
Watch the recipe here:
Enjoy!
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