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

Originálny recept od Forkin

Celkový čas: 1 h 55 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 443 kcal

VegánskeVegetariánskeBez lepku

Príprava

Suroviny

2 ksred bell pepper, halved and seeded
2 kstomato, tops cut off, pulp scooped out
2 kszucchini, cut in half lengthwise, pulp scooped out

filling

1 ksyellow onion, finely chopped
3 strúčikgarlic, minced
0,75 šálkashort grain rice, rinsed
1 šálkatomato pulp, from scooped tomatoes, chopped
0,5 šálkafresh parsley, chopped
0,25 šálkafresh mint, chopped
0,33 šálkaolive oil

liquid

0,5 šálkavegetable broth
0,5 šálkawater

seasoning

0,5 lyžičkasalt
0,25 lyžičkablack pepper

side

2 kspotato, peeled and quartered

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

72%Skóre

Kalórie: 442,8kcal
Bielkoviny: 8,2g
Sacharidy: 59,9g
Tuky: 19,9g
Vláknina: 7,1g
Cukry: 11,8g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

Store leftover yemistes in an airtight container in the refrigerator.

Ohrievanie

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