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人分
Cuisine: greek, mediterranean
Ingredients: 2 個 red bell pepper halved and seeded; 2 個 tomato tops cut off, pulp scooped out; 2 個 zucchini cut in half lengthwise, pulp scooped out; 1 個 yellow onion finely chopped; 3 片 garlic minced; 0.75 カップ short grain rice rinsed; 1 カップ tomato pulp from scooped tomatoes, chopped; 0.5 カップ fresh parsley chopped; 0.25 カップ fresh mint chopped; 0.33 カップ olive oil; 0.5 カップ vegetable broth; 0.5 カップ water; 0.5 小さじ salt; 0.25 小さじ black pepper; 2 個 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 55 分
人数: 4
難易度: 普通
1人分: 443 kcal

ヴィーガンベジタリアングルテンフリー

下ごしらえ

材料

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

filling

1 個yellow onion, finely chopped
3 片garlic, minced
0.75 カップshort grain rice, rinsed
1 カップtomato pulp, from scooped tomatoes, chopped
0.5 カップfresh parsley, chopped
0.25 カップfresh mint, chopped
0.33 カップolive oil

liquid

0.5 カップvegetable broth
0.5 カップwater

seasoning

0.5 小さじsalt
0.25 小さじblack pepper

side

2 個potato, peeled and quartered

調理器具

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

作り方

手順

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

1人分

栄養情報

72%スコア

カロリー: 442.8kcal
たんぱく質: 8.2g
炭水化物: 59.9g
脂質: 19.9g
食物繊維: 7.1g
糖類: 11.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover yemistes in an airtight container in the refrigerator.

温め直し

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