Gemista: Stuffed Tomatoes and Bell Peppers
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Greek yemista | Greek stuffed vegetables recipe – Cooked By Alexandra
Yemista is a classic Greek dish where vegetables are hollowed and filled with a spiced rice and meat mixture and slow roasted. You can omit the meat for a vegan option. What’s great about yemista is that they’re made with seasonal vegetables. Today I used tomatoes to make my yemista. I also added some potatoes. I like adding potatoes because they take on the beautiful and sweet flavours of the yemista as they cook.
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Yemista by @cookedbalexandra
Ingredients
• 1kg potatoes, peeled & quartered
• 12 tomatoes
• Extra virgin olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely diced
• 250g beef mince
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tbsp tomato paste
• 2 tsp beef stock dissolved in 1/2 cups of boiling water
• 180g long grain rice, washed & drained
• 2 bay leaves
• Salt, to taste
• Pepper, to taste
• Bunch of parsley, finely chopped
• 200ml water
Method
For the potatoes
1. Bring a medium size pot of water to a boil and add potatoes. Boil for 10 minutes. Drain potatoes and place them in a large bowl. Add salt, pepper, oregano and a good drizzle of oil and gently toss.
For the yemista
1. Prepare the tomatoes by cutting off 3mm of the top of the tomatoes. Use a spoon to scoop out the pulp of the tomato and place pulp into a bowl. Leave the outer layer of tomato intact as this will help hold the filling. Roughly chop the large pieces of tomato pulp. Set aside the tomato pulp which will be used to make the filling. Keep the lids and tomatoes together. Place the hollowed tomatoes in a 30x25cm baking dish.
2. Heat a large pan over medium heat. Add a drizzle of olive oil. Add the olive oil and garlic and sauté until golden.
3. Add the mince and break it up into smaller pieces with a wooden spoon. Brown on both sides. Add salt and pepper once the mince is cooked.
4. Add cumin, cinnamon, tomato paste, beef stock, rice, the tomato pulp and bay leaves. Cook over low heat and simmer 5 minutes while stirring occasionally. The rice does not need to be cooked as it will continue to cook in the oven. Turn off heat and add parsley. Check the seasoning and add salt and pepper to taste.
5. Drizzle the tomatoes with olive oil and sprinkle with salt.
6. Scoop the rice mixture into the tomatoes and fill just before the top of the tomatoes as the rice will expand in the oven. Place the lids of the tomatoes back on the tomatoes. Add 200ml of water or enough to cover the base of the baking dish. Cover with baking paper and alfoil. Bake at 180ºC for an hour.
7. After 1 hour, remove from oven and bake at 200ºC for 20 minutes to colour the tomatoes and the potatoes.
8. Serve with a Greek salad.
Recipe by Cooked By Alexandra
Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!
Alexandra :)
Vegetarian Gemista: Greek-Style Stuffed Roasted Vegetables
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Serves 3-4:
2 baking potatoes, cut into wedges
2 large tomatoes
2 bell peppers
For the Filling:
• ¼ cup of rice
• ½ onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 6 ounces feta cheese, crumbled
Optional: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinach
For the Sauce:
• 16 ounces tomatoes, pureed
• ½ onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• Pinch crushed red pepper flakes
• 1/2 teaspoon dried oregano
• ½-1 teaspoon granulated sugar
Preheat oven to 400 °F, 200 °C.
Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
Assemble the meal:
• Pour the sauce into a baking dish large enough to hold all of the vegetables.
• Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano.
• You may season the insides of the vegetables with some salt if desired.
• Fill the vegetables to the top with the filling. Cover with the vegetable tops and brush lightly with some olive oil. Place the stuffed vegetables in the baking dish over the sauce and season lightly with some salt.
• Fill in the gaps with the seasoned potatoes.
• Cover the tray with parchment paper and foil.
• Bake them covered for 45 minutes.
• Remove the foil and parchment and bake 35-40 more minutes or until the potatoes are fork tender.
Serve with toasted bread and enjoy!
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Greek Stuffed Tomatoes & Peppers (Yemista) | How to Make Traditional Stuffed Peppers & Tomatoes
Hi everyone :) Thank you for waiting and coming to see my new video!
Today's recipe is ... Greek Stuffed Tomatoes & Peppers (Yemista)
This is a traditional recipe for Greek stuffed tomatoes & peppers, the way I grew up eating them - just one of these is a dinner made in heaven!
Full recipe here:
Hearty eating!
~ LLO ♡
Stuffed tomatoes with meat, veal chicken or lamb
These meat stuffed tomatoes with meat are seriously delicious. Vine ripe tomatoes are the best as they ripened under the sun resulting in more flavour and sweeter taste. These are filled with ground (minced) meat of your choice. I prefer veal, lamb or chicken, but you could also use beef or pork. This is a homely recipe just like grandma used to make. I can’t get enough of them! Chose your favourite protein and make a batch of stuffed tomatoes with meat today!
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Stuffed Tomatoes with Rice & Lentils | Greek Gemista with Fakorizo | Vegan Recipe
Here is a recipe for stuffed tomatoes with rice and lentils which is a twist on a classic Greek dish known as gemista. This vegan recipe is perfect as a main dinner course or as a side. Same great Greek flavour profile as traditional gemista BUT with lentils and mushrooms. Try it today, love it forever...
Recipe:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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