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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 55 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 443 kcal

VegaaninenKasvisruokaGluteeniton

Esivalmistelut

Ainesosat

2 kplred bell pepper, halved and seeded
2 kpltomato, tops cut off, pulp scooped out
2 kplzucchini, cut in half lengthwise, pulp scooped out

filling

1 kplyellow onion, finely chopped
3 kynsigarlic, minced
0,75 kuppishort grain rice, rinsed
1 kuppitomato pulp, from scooped tomatoes, chopped
0,5 kuppifresh parsley, chopped
0,25 kuppifresh mint, chopped
0,33 kuppiolive oil

liquid

0,5 kuppivegetable broth
0,5 kuppiwater

seasoning

0,5 tlsalt
0,25 tlblack pepper

side

2 kplpotato, peeled and quartered

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 442,8kcal
Proteiini: 8,2g
Hiilihydraatit: 59,9g
Rasva: 19,9g
Kuitu: 7,1g
Sokeri: 11,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover yemistes in an airtight container in the refrigerator.

Uudelleenlämmitys

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