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 份
Cuisine: greek, mediterranean
Ingredients: 2 个 red bell pepper halved and seeded; 2 个 tomato tops cut off, pulp scooped out; 2 个 zucchini cut in half lengthwise, pulp scooped out; 1 个 yellow onion finely chopped; 3 瓣 garlic minced; 0.75 杯 short grain rice rinsed; 1 杯 tomato pulp from scooped tomatoes, chopped; 0.5 杯 fresh parsley chopped; 0.25 杯 fresh mint chopped; 0.33 杯 olive oil; 0.5 杯 vegetable broth; 0.5 杯 water; 0.5 茶匙 salt; 0.25 茶匙 black pepper; 2 个 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.

Forkin 的原创食谱

总用时: 1小时 55分钟
份量: 4
难度: 中等
每份: 443 kcal

纯素素食无麸质

备料

配料

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

filling

1 个yellow onion, finely chopped
3 瓣garlic, minced
0.75 杯short grain rice, rinsed
1 杯tomato pulp, from scooped tomatoes, chopped
0.5 杯fresh parsley, chopped
0.25 杯fresh mint, chopped
0.33 杯olive oil

liquid

0.5 杯vegetable broth
0.5 杯water

seasoning

0.5 茶匙salt
0.25 茶匙black pepper

side

2 个potato, peeled and quartered

厨具

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

做法

分步操作

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

每份

营养

72%评分

热量: 442.8kcal
蛋白质: 8.2g
碳水化合物: 59.9g
脂肪: 19.9g
膳食纤维: 7.1g
糖: 11.8g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover yemistes in an airtight container in the refrigerator.

重新加热

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