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 portioner
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 klyfta garlic minced; 0,75 kopp short grain rice rinsed; 1 kopp tomato pulp from scooped tomatoes, chopped; 0,5 kopp fresh parsley chopped; 0,25 kopp fresh mint chopped; 0,33 kopp olive oil; 0,5 kopp vegetable broth; 0,5 kopp water; 0,5 tsk salt; 0,25 tsk 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.

Ett originalrecept av Forkin

Total tid: 1 tim 55 min
Portioner: 4
Svårighetsgrad: Medel
Per portion: 443 kcal

VegansktVegetarisktGlutenfritt

Förberedelser

Ingredienser

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 klyftagarlic, minced
0,75 koppshort grain rice, rinsed
1 kopptomato pulp, from scooped tomatoes, chopped
0,5 koppfresh parsley, chopped
0,25 koppfresh mint, chopped
0,33 koppolive oil

liquid

0,5 koppvegetable broth
0,5 koppwater

seasoning

0,5 tsksalt
0,25 tskblack pepper

side

2 stpotato, peeled and quartered

Utrustning

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

Gör så här

Steg för steg

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

Per portion

Näringsvärden

72%Betyg

Kalorier: 442,8kcal
Protein: 8,2g
Kolhydrater: 59,9g
Fett: 19,9g
Fiber: 7,1g
Socker: 11,8g

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

Store leftover yemistes in an airtight container in the refrigerator.

Uppvärmning

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