Greek Stuffed Tomatoes and Peppers (Yemista)

Name: Greek Stuffed Tomatoes and Peppers (Yemista)
Total time: 105
Yield: 12
Ingredients: 8 large ripe tomatoes; 4 large green bell peppers; 0.25 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; 0.5 cup water; 1.5 cups converted (parboiled) rice (such as Uncle Ben's®); 0.5 cup olive oil

Recipe by Denise Phillips Sarigianopoulo from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

12 servings

•

8 large ripe tomatoes
•

4 large green bell peppers
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0.25 cup butter
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1 onion, diced
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1 clove garlic, minced, or to taste
•

2 pounds ground beef chuck

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2 tablespoons soy sauce
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1 tablespoon seasoned salt
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1 tablespoon ground black pepper
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0.5 cup water
•

1.5 cups converted (parboiled) rice (such as Uncle Ben's®)
•

0.5 cup olive oil

Instructions

Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer 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 an 11x17-inch baking dish.
Preheat the 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 beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for 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.