Greek Stuffed Tomatoes and Peppers (Yemista) Tarifi

Malzemeler

• 8 large ripe tomatoes, 4 large green bell peppers, 1/4 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, 1/2 cup water, 1 1/2 cups converted (parboiled) rice (such as Uncle Ben's®), 1/2 cup olive oil

Hazırlanışı

1. * 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.

Paylaş