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 порции
Cuisine: greek, mediterranean
Ingredients: 2 бр. red bell pepper halved and seeded; 2 бр. tomato tops cut off, pulp scooped out; 2 бр. zucchini cut in half lengthwise, pulp scooped out; 1 бр. yellow onion finely chopped; 3 скилидка garlic minced; 0,75 чаша short grain rice rinsed; 1 чаша tomato pulp from scooped tomatoes, chopped; 0,5 чаша fresh parsley chopped; 0,25 чаша fresh mint chopped; 0,33 чаша olive oil; 0,5 чаша vegetable broth; 0,5 чаша water; 0,5 ч.л. salt; 0,25 ч.л. black pepper; 2 бр. 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.

Оригинална рецепта от Forkin

Общо време: 1 ч 55 мин
Порции: 4
Трудност: Средна
На порция: 443 kcal

ВеганВегетарианскаБез глутен

Подготовка

Съставки

2 бр.red bell pepper, halved and seeded
2 бр.tomato, tops cut off, pulp scooped out
2 бр.zucchini, cut in half lengthwise, pulp scooped out

filling

1 бр.yellow onion, finely chopped
3 скилидкаgarlic, minced
0,75 чашаshort grain rice, rinsed
1 чашаtomato pulp, from scooped tomatoes, chopped
0,5 чашаfresh parsley, chopped
0,25 чашаfresh mint, chopped
0,33 чашаolive oil

liquid

0,5 чашаvegetable broth
0,5 чашаwater

seasoning

0,5 ч.л.salt
0,25 ч.л.black pepper

side

2 бр.potato, peeled and quartered

Оборудване

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

Начин на приготвяне

Стъпка по стъпка

1
Preheat your oven to 180°C (350°F).
Около 10 мин
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.
Около 10 мин
Бележка на готвача: 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.
Около 7 мин
4
Add the garlic to the pan and cook for another minute until fragrant.
Около 1 мин
Бележка на готвача: 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.
Около 2 мин
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.
Около 5 мин
Бележка на готвача: Don't overfill, or the rice will be undercooked.
7
Place the potato quarters around the stuffed vegetables in the baking dish.
Около 2 мин
8
Pour the vegetable broth and water into the bottom of the baking dish.
Около 1 мин
Бележка на готвача: The liquid helps steam the vegetables and cook the rice.
9
Cover the baking dish loosely with aluminum foil and bake for 60 minutes.
Около 1 ч
Бележка на готвача: 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.
Около 15 мин
Бележка на готвача: The last 15 minutes allow the vegetables to brown slightly.
11
Let the yemistes rest for 10 minutes before serving.
Около 10 мин
Бележка на готвача: Resting allows the flavors to meld and the rice to set.

На порция

Хранителни стойности

72%Оценка

Калории: 442,8kcal
Белтъчини: 8,2g
Въглехидрати: 59,9g
Мазнини: 19,9g
Фибри: 7,1g
Захари: 11,8g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Store leftover yemistes in an airtight container in the refrigerator.

Претопляне

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