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

Originální recept od Forkin

Celkový čas: 1 h 55 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 443 kcal

VeganskéVegetariánskéBez lepku

Příprava surovin

Suroviny

2 ksred bell pepper, halved and seeded
2 kstomato, tops cut off, pulp scooped out
2 kszucchini, cut in half lengthwise, pulp scooped out

filling

1 ksyellow onion, finely chopped
3 stroužekgarlic, minced
0,75 hrnekshort grain rice, rinsed
1 hrnektomato pulp, from scooped tomatoes, chopped
0,5 hrnekfresh parsley, chopped
0,25 hrnekfresh mint, chopped
0,33 hrnekolive oil

liquid

0,5 hrnekvegetable broth
0,5 hrnekwater

seasoning

0,5 lžičkasalt
0,25 lžičkablack pepper

side

2 kspotato, peeled and quartered

Vybavení

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

Postup

Krok za krokem

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

Na porci

Výživové hodnoty

72%Skóre

Kalorie: 442,8kcal
Bílkoviny: 8,2g
Sacharidy: 59,9g
Tuky: 19,9g
Vláknina: 7,1g
Cukry: 11,8g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store leftover yemistes in an airtight container in the refrigerator.

Ohřívání

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