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

Een origineel recept van Forkin

Totale tijd: 1 uur 55 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 443 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

2 stred bell pepper, halved and seeded
2 sttomato, tops cut off, pulp scooped out
2 stzucchini, cut in half lengthwise, pulp scooped out

filling

1 styellow onion, finely chopped
3 teentjegarlic, minced
0,75 kopjeshort grain rice, rinsed
1 kopjetomato pulp, from scooped tomatoes, chopped
0,5 kopjefresh parsley, chopped
0,25 kopjefresh mint, chopped
0,33 kopjeolive oil

liquid

0,5 kopjevegetable broth
0,5 kopjewater

seasoning

0,5 tlsalt
0,25 tlblack pepper

side

2 stpotato, peeled and quartered

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

72%Score

Calorieën: 442,8kcal
Eiwit: 8,2g
Koolhydraten: 59,9g
Vet: 19,9g
Vezels: 7,1g
Suiker: 11,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover yemistes in an airtight container in the refrigerator.

Opwarmen

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