Entree: Greece – Ionian Islands – Γεμιστά ➤ Yemistá (Oven-baked tomatoes and peppers stuffed with herbed rice and ground meat)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 6 large ripe tomatoes, tops cut off and pulp reserved, approx. 2 lb (900 g) total
- 6 medium green bell peppers, tops removed and seeds discarded, approx. 1.5 lb (680 g) total
- 1 lb (454 g) ground beef or lamb
- 1 1/4 cups (230 g) long-grain rice, rinsed
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) reserved tomato pulp, finely chopped
- 1/2 cup (15 g) chopped fresh parsley
- 2 tbsp (6 g) chopped fresh mint
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 1/2 cups (600 ml) hot water or vegetable broth
- 2 medium potatoes, peeled and sliced to line the baking dish, about 10 oz (285 g)
- 2 tbsp (30 ml) extra-virgin olive oil for drizzling
- Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Prepare a deep baking dish by arranging the sliced potatoes in a single layer to form a base.
2. Hollow the tomatoes and peppers: cut tops and reserve them, scoop out the pulp from tomatoes into a bowl and coarsely chop; set aside. Lightly salt the insides of the hollowed vegetables and turn them upside down on a rack to drain while you prepare the stuffing.
3. Heat 1/4 cup (60 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
4. Add the ground beef or lamb to the skillet and brown, breaking it up with a spoon until no pink remains, about 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
5. Mix in the rinsed rice, chopped reserved tomato pulp, parsley, mint, cinnamon, allspice, salt, and pepper. Stir to combine and cook 2–3 minutes to slightly toast the rice.
6. Remove the skillet from heat and let the filling cool for a few minutes. Taste and adjust seasoning; the filling should be well-seasoned since it will mellow as it bakes.
7. Spoon the rice and meat mixture loosely into each tomato and pepper (do not overpack; rice will expand). Place the reserved tomato and pepper tops back on each stuffed vegetable.
8. Arrange the stuffed vegetables snugly on top of the potato slices in the baking dish. Pour 2 1/2 cups (600 ml) hot water or broth into the dish around (not over) the vegetables so the potatoes partly absorb the liquid. Drizzle 2 tbsp (30 ml) olive oil over the tops.
9. Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 20–25 minutes until vegetables are tender and the rice is fully cooked; if liquid evaporates too quickly, add a little more hot water.
10. Remove from oven and let rest 10 minutes. Serve warm with lemon wedges and a drizzle of olive oil.