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

Оригинальный рецепт от Forkin

Общее время: 1 ч 55 мин
Порции: 4
Сложность: Средне
На порцию: 443 kcal

ВеганскоеВегетарианскоеБез глютена

Подготовка

Ингредиенты

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

filling

1 шт.yellow onion, finely chopped
3 зубчикgarlic, minced
0,75 стаканshort grain rice, rinsed
1 стаканtomato pulp, from scooped tomatoes, chopped
0,5 стаканfresh parsley, chopped
0,25 стаканfresh mint, chopped
0,33 стаканolive oil

liquid

0,5 стаканvegetable broth
0,5 стаканwater

seasoning

0,5 ч. л.salt
0,25 ч. л.black pepper

side

2 шт.potato, peeled and quartered

Инвентарь

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

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

72%Оценка

Калории: 442,8kcal
Белок: 8,2g
Углеводы: 59,9g
Жиры: 19,9g
Клетчатка: 7,1g
Сахара: 11,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover yemistes in an airtight container in the refrigerator.

Разогрев

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