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

Una recepta original de Forkin

Temps total: 1 h 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 443 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

2 ured bell pepper, halved and seeded
2 utomato, tops cut off, pulp scooped out
2 uzucchini, cut in half lengthwise, pulp scooped out

filling

1 uyellow onion, finely chopped
3 gragarlic, minced
0,75 tassashort grain rice, rinsed
1 tassatomato pulp, from scooped tomatoes, chopped
0,5 tassafresh parsley, chopped
0,25 tassafresh mint, chopped
0,33 tassaolive oil

liquid

0,5 tassavegetable broth
0,5 tassawater

seasoning

0,5 ctsalt
0,25 ctblack pepper

side

2 upotato, peeled and quartered

Estris

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

Elaboració

Pas a pas

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

Per ració

Nutrició

72%Puntuació

Calories: 442,8kcal
Proteïnes: 8,2g
Hidrats de carboni: 59,9g
Greixos: 19,9g
Fibra: 7,1g
Sucre: 11,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover yemistes in an airtight container in the refrigerator.

Com reescalfar-ho

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