Greek Stuffed Tomatoes and Peppers (Yemista)

This yemista recipe takes fresh ripe tomatoes and bell peppers are loads them with ground beef and seasoned rice for an easy, crowd-pleasing meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 348 Calories

Ingredients

• 1 tablespoon ground black pepper
• 1 onion, diced
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 2 pounds ground beef chuck
• 1 clove garlic, minced, or to taste
• 8 large ripe tomatoes
• 4 large green bell peppers
• 0.25 cup butter
• 0.5 cup water
• 0.5 cup olive oil
• 1.5 cups converted (parboiled) rice (such as Uncle Ben's®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.

Step 6

Arrange tomatoes and bell peppers in an 11x17-inch baking dish.

Step 7

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.

Step 8

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.

Step 9

Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.