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

En original opskrift af Forkin

Tid i alt: 1 t. 55 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 443 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

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

filling

1 stk.yellow onion, finely chopped
3 fedgarlic, minced
0,75 kopshort grain rice, rinsed
1 koptomato pulp, from scooped tomatoes, chopped
0,5 kopfresh parsley, chopped
0,25 kopfresh mint, chopped
0,33 kopolive oil

liquid

0,5 kopvegetable broth
0,5 kopwater

seasoning

0,5 tsk.salt
0,25 tsk.black pepper

side

2 stk.potato, peeled and quartered

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

72%Score

Kalorier: 442,8kcal
Protein: 8,2g
Kulhydrat: 59,9g
Fedt: 19,9g
Kostfibre: 7,1g
Sukker: 11,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover yemistes in an airtight container in the refrigerator.

Genopvarmning

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