Main CourseDinner

Yemistes (Greek Stuffed Vegetables)

Name: Yemistes (Greek Stuffed Vegetables)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 حصص
Cuisine: greek, mediterranean
Ingredients: 2 قطعة red bell pepper halved and seeded; 2 قطعة tomato tops cut off, pulp scooped out; 2 قطعة zucchini cut in half lengthwise, pulp scooped out; 1 قطعة yellow onion finely chopped; 3 فص garlic minced; 0.75 كوب short grain rice rinsed; 1 كوب tomato pulp from scooped tomatoes, chopped; 0.5 كوب fresh parsley chopped; 0.25 كوب fresh mint chopped; 0.33 كوب olive oil; 0.5 كوب vegetable broth; 0.5 كوب water; 0.5 ملعقة صغيرة salt; 0.25 ملعقة صغيرة black pepper; 2 قطعة potato peeled and quartered

Yemistes are classic Greek vegetables, typically tomatoes, bell peppers, or zucchini, stuffed with a flavorful rice and herb mixture. This recipe offers a hearty and aromatic vegan main course, perfect for a Mediterranean-inspired meal.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 55 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 443 kcal

نباتي صرفنباتيخالٍ من الغلوتين

تحضير المكوّنات

المكوّنات

2 قطعةred bell pepper, halved and seeded
2 قطعةtomato, tops cut off, pulp scooped out
2 قطعةzucchini, cut in half lengthwise, pulp scooped out

filling

1 قطعةyellow onion, finely chopped
3 فصgarlic, minced
0.75 كوبshort grain rice, rinsed
1 كوبtomato pulp, from scooped tomatoes, chopped
0.5 كوبfresh parsley, chopped
0.25 كوبfresh mint, chopped
0.33 كوبolive oil

liquid

0.5 كوبvegetable broth
0.5 كوبwater

seasoning

0.5 ملعقة صغيرةsalt
0.25 ملعقة صغيرةblack pepper

side

2 قطعةpotato, peeled and quartered

الأدوات

large pan · measuring cups · measuring spoons · oven · cutting board · knife · baking dish

طريقة التحضير

خطوة بخطوة

1
Preheat your oven to 180°C (350°F).
حوالي 10 د
2
Prepare the vegetables: halve and seed the bell peppers, cut the tops off the tomatoes and scoop out the pulp (reserve pulp), and cut zucchini in half lengthwise and scoop out the pulp. Arrange the hollowed-out vegetables in a large baking dish.
حوالي 10 د
ملاحظة الطاهي: Leave a small amount of flesh in the vegetables for structure.
3
For the filling, heat a tablespoon of olive oil in a pan over medium heat. Sauté the onion until softened and translucent, about 5-7 minutes.
حوالي 7 د
4
Add the garlic to the pan and cook for another minute until fragrant.
حوالي 1 د
ملاحظة الطاهي: Be careful not to burn the garlic.
5
Stir in the rinsed short grain rice, chopped tomato pulp, fresh parsley, fresh mint, remaining olive oil, salt, and black pepper. Mix well to combine.
حوالي 2 د
6
Carefully spoon the rice filling into each hollowed-out vegetable, filling them about two-thirds full to allow space for the rice to expand.
حوالي 5 د
ملاحظة الطاهي: Don't overfill, or the rice will be undercooked.
7
Place the potato quarters around the stuffed vegetables in the baking dish.
حوالي 2 د
8
Pour the vegetable broth and water into the bottom of the baking dish.
حوالي 1 د
ملاحظة الطاهي: The liquid helps steam the vegetables and cook the rice.
9
Cover the baking dish loosely with aluminum foil and bake for 60 minutes.
حوالي 1 س
ملاحظة الطاهي: The foil traps steam, ensuring the rice cooks evenly.
10
Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
حوالي 15 د
ملاحظة الطاهي: The last 15 minutes allow the vegetables to brown slightly.
11
Let the yemistes rest for 10 minutes before serving.
حوالي 10 د
ملاحظة الطاهي: Resting allows the flavors to meld and the rice to set.

لكل حصة

القيم الغذائية

72%التقييم

السعرات الحرارية: 442.8kcal
البروتين: 8.2g
الكربوهيدرات: 59.9g
الدهون: 19.9g
الألياف: 7.1g
السكر: 11.8g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover yemistes in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently in the microwave or a preheated oven until warmed through.