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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 55 min
Porcje: 4
Trudność: Średni
Na porcję: 443 kcal

WegańskiWegetariańskiBezglutenowy

Przygotowanie stanowiska

Składniki

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

filling

1 szt.yellow onion, finely chopped
3 ząbekgarlic, minced
0,75 szklankashort grain rice, rinsed
1 szklankatomato pulp, from scooped tomatoes, chopped
0,5 szklankafresh parsley, chopped
0,25 szklankafresh mint, chopped
0,33 szklankaolive oil

liquid

0,5 szklankavegetable broth
0,5 szklankawater

seasoning

0,5 łyżeczkasalt
0,25 łyżeczkablack pepper

side

2 szt.potato, peeled and quartered

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 442,8kcal
Białko: 8,2g
Węglowodany: 59,9g
Tłuszcz: 19,9g
Błonnik: 7,1g
Cukry: 11,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

Store leftover yemistes in an airtight container in the refrigerator.

Odgrzewanie

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