Entree: Greece – Macedonia / Northern Greece – Γεμιστά ➤ Yemista (Oven-baked tomatoes and peppers stuffed with herbed rice and meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 6 large tomatoes, about 3 lb (1.4 kg) total
- 4 large green bell peppers, about 1.5 lb (680 g) total
- 1 cup (190 g) long-grain rice, rinsed and drained
- 12 oz (340 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 8 g, minced
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) hot water or light vegetable stock
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (6 g) fresh mint, chopped
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) sugar
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) extra olive oil for drizzling
- Optional: 1/4 cup (60 g) crumbled feta for serving

Instructions

1. Preheat the oven to 375°F (190°C). Slice a thin cap off the top of each tomato and set aside; scoop out and reserve the pulp. Trim the tops from the bell peppers and remove seeds and membranes.
2. Heat 1/4 cup (60 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add the garlic and ground beef and cook, breaking up the meat, until browned. Stir in the rice and cook 1–2 minutes to coat.
3. Add the reserved tomato pulp, tomato paste, hot water or stock, parsley, mint, oregano, sugar, salt, and pepper. Bring to a simmer, reduce heat and cook gently for 8–10 minutes, until the rice has absorbed most liquid but is not fully tender (it will finish cooking in the vegetables). Adjust seasoning.
4. Spoon the filling into the hollowed tomatoes and bell peppers, packing lightly but not overfilling. Place stuffed vegetables upright in a baking dish so they fit snugly. Pour any remaining filling liquid into the dish. Drizzle 2 tbsp (30 ml) olive oil over the vegetables and place the tomato caps back on.
5. Cover the dish tightly with foil and bake for 40 minutes. Remove foil and bake another 15–20 minutes until vegetables are tender and tops lightly browned. Let rest 10 minutes before serving. Serve warm with a sprinkle of crumbled feta if desired.