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

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 55 min
Porcije: 4
Težina: Srednje
Po porciji: 443 kcal

VeganskoVegetarijanskoBez glutena

Priprema

Sastojci

2 komred bell pepper, halved and seeded
2 komtomato, tops cut off, pulp scooped out
2 komzucchini, cut in half lengthwise, pulp scooped out

filling

1 komyellow onion, finely chopped
3 češanjgarlic, minced
0,75 šalicashort grain rice, rinsed
1 šalicatomato pulp, from scooped tomatoes, chopped
0,5 šalicafresh parsley, chopped
0,25 šalicafresh mint, chopped
0,33 šalicaolive oil

liquid

0,5 šalicavegetable broth
0,5 šalicawater

seasoning

0,5 žličicasalt
0,25 žličicablack pepper

side

2 kompotato, peeled and quartered

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

72%Ocjena

Kalorije: 442,8kcal
Bjelančevine: 8,2g
Ugljikohidrati: 59,9g
Masti: 19,9g
Vlakna: 7,1g
Šećeri: 11,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover yemistes in an airtight container in the refrigerator.

Podgrijavanje

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