Yemistes Domates kai Pepperyies (Stuffed Tomatoes)

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic Greek recipe for stuffed tomatoes and green peppers filled with a savory mixture of ground beef, rice, and fresh herbs. Baked to tender perfection, this traditional dish is best served alongside Greek cheeses, olives, and a chilled white retsina.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	55 mins	None	6-8 servings

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🔪 Key Equipment

• Baking dish
• Skillet
• Knife
• Spoon

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Ingredients

Vegetables for Stuffing

Measurements	Ingredients	Prep / Notes
8	Tomatoes	large, tops removed and insides scooped out and saved
6	Green Peppers	large, tops and insides discarded

Filling & Seasoning

Measurements	Ingredients	Prep / Notes
1 pound	Ground Beef
2	Onions	chopped
2 tbsp	Parsley	chopped (fresh is best)
1 clove	Garlic	minced
2 tbsp	Mint Leaves	chopped
2 tbsp	Dill Weed	optional
1 cup	Rice	raw
To taste	Salt and pepper
1/2 can	Tomato Paste
A few teaspoons	Sugar
To drizzle	Olive Oil	or Wesson oil
As needed	Water	or wine

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Instructions

Step 1: Prep the Vegetables

1. Cut off tops of 8 large tomatoes and save them. Scoop out the insides, then chop and save the pulp.
2. Cut off the tops of 6 large green peppers and discard. Scoop out the insides and discard.
3. Place the tomato and pepper shells in a baking dish. Sprinkle salt and pepper generously on the insides and outsides.

Step 2: Prepare the Filling

4. In a skillet, sauté 2 chopped onions, 1 minced garlic clove, and 1 pound ground beef until the beef is browned and the onions are soft.
5. Add 1/2 can tomato paste, 1 cup of the saved tomato pulp, 2 tbsp chopped parsley, 2 tbsp chopped mint leaves, and 2 tbsp dill weed. Stir well to combine.
6. Add 1 cup raw rice and a few teaspoons of sugar. Cook (simmer) for 20 minutes, adding a little water (or wine) if needed to keep the mixture moist.

Step 3: Stuff and Bake

7. Stuff the tomatoes and peppers with the rice mixture and cover the tomatoes with their saved tops.
8. Squeeze the rest of the tomato pulp over the tomatoes. (Any leftover rice mixture may be baked alongside the tomatoes in the same pan).
9. Pour a little olive oil over the tomatoes and peppers.
10. Bake at 350°F for 35 minutes, basting occasionally, until the vegetables are tender and lightly browned.

Step 4: Serve

11. Serve warm with assorted Greek cheeses, olives, sliced cucumbers, bread, and a chilled white retsina.

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💡 Make-Ahead & Storage: The vegetables can be stuffed a few hours in advance and kept refrigerated before baking. Leftovers reheat beautifully and taste even better the next day.

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Original Recipe Scan