How To make Grecian Stuffed Tomatoes
12 lg Tomatoes
2 c Cooked rice
2 tb Chopped onion
2 tb Currants, plumped
3 Cloves garlic, minced
1/2 ts Salt
Black pepper 3/4 c Olive oil
CATEGORY 13, TOPIC 26 MESSAG:
Chopped mint or basil (garnish) Cut tops off tomatoes, scoop out flesh and combine with rice. Add onion, currants, garlic, salt and pepper. Stuff tomatoes with rice mixture and arrange in casserole. Pour olive oil over tomatoes. Cover and bake at 350 F for 25-30 minutes. Garnish. Serves 12. Contributed by Normal Pittman to "Cooking For Applause" Food & Wine RT [*] Category 6, Topic 10 Message 41 Sat May 16, 1992 L.LEWIS13 [Lee] at 00:28 EDT MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 23:15 EST
How To make Grecian Stuffed Tomatoes's Videos
Gemista: Greek Stuffed Tomatoes & Peppers Classic Comfort Food
Gemista, pronounced: ye-meesta is another classic Greek dish enjoyed all year round. It is a comforting, hearty dish in the winter and a perfect way to use all of the extra tomatoes, bell peppers, and zucchini flowers that are growing in the garden in the summer.
Printable recipe:
Ingredients
6 medium tomatoes
5 large bell peppers
4-6 potatoes, peeled and sliced into
wedges
For the stuffing:
1 pound ground beef
1 cup basmati rice
2 medium onions, finely
chopped
3-4 garlic cloves, grated
1 (16 ounces) can tomatoes, pureed
1 cup olive oil
2 cups of water
Pinch of crushed red pepper flakes
Salt (about 3 teaspoons)
Black pepper, to taste
3-4 tablespoons chopped fresh
parsley
1 teaspoon dried oregano
1 teaspoon dried dill or basil
Instructions
Preheat oven to 400 °F, 200 °C.
Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.
Make the stuffing:
Add the canned tomatoes and the tomato pulp into a blender and puree until smooth.
Cook onions in ¾ cup of olive oil until soft and golden, about 10 minutes. Add garlic and warm through for a few seconds.
Add ground beef and break it up while browning a bit. Add canned tomato puree, ¾ teaspoons salt, and pepper. Bring to a boil then reduce heat and cook approximately 15 minutes.
Add rice, 2 cups of water, and a teaspoon of salt and cook for 6-8 minutes on medium-high heat. Do not overcook rice because it will continue to cook in the oven!) Remove from heat and add herbs. Mix well and allow to cool slightly.
Assemble the dish:
Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.
Sprinkle some olive oil, oregano, salt, and pepper over the potatoes.
Arrange the vegetables in a baking dish with the potatoes in between.
Fill the tomatoes and bell peppers with the beef and rice filling no more than ¾ full. The rice will expand more while cooking in the oven. Place the veggie tops overfilling.
Mix in ¼ cup olive oil and ¼ teaspoon dried oregano along with salt and pepper to the remaining tomato puree.
Pour the tomato sauce with seasoning over potatoes. Season the potatoes with salt and pepper.
Drizzle a little more olive oil over the tops of the tomatoes and bell peppers.
Cover tightly with aluminum foil and bake for 1 hour or until the vegetables are nice and soft.
Remove foil covering and raise the temperature to 425 °F, 220 °C. Cook about 30-45 minutes more until the veggies get slightly charred on top and the potatoes are fork-tender.
Allow to cool before serving. These taste even better the next day! Enjoy!!
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Gemista - Greek Stuffed Vegetables | Akis Petretzikis
Gemista - Greek Stuffed Vegetables | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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STUFFED PEPPERS AND TOMATOES “YEMISTA” - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE
Dear friends, I hope you Will like my new video. It is very tasty and delicious. It's a family recipe and I wanted to share it with all my friends. Thanks for watching and commenting, and as always, I Shall be viewing your videos and commenting as well.
STUFFED PEPPERS AND TOMATOES - “YEMISTA” - INGREDIENTS
For the filling
8 Bell peppers
6 large tomatoes
3 medium potatoes
660g pork mince or beef
1/2 cup rice, washed
1 onion coarsely grated
1 tin (400g) crushed tomatoes
1 tablespoon tomato past
11/2 chicken stock cubes,
Dissolved in 1/2 cup of boiling water
4 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon dried mint
1 cup parsley, chopped
Season with salt and black pepper
For the sauce
The pulp juice from the tomatoes
5 tablespoons olive oil
5 garlic cloves, crushed
1 tablespoon oregano
2 teaspoons sugar (optional)
Season with salt and pepper
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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Greek Style Stuffed Tomatoes
Trips to Greece may sound like an unnecessary hassle, but that does not mean that we cannot enjoy some delicious Greek food right where we are. These Stuffed Tomatoes take a handful of ingredients. They are easy to prepare, and you can easily make them in a vegan version.
✅ Check out the full recipe in our culinary blog both in English and Bulgarian:
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Greek Stuffed Tomatoes
Learn how to make Greek Stuffed Tomatoes in just a few steps.
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