Greek Stuffed Tomatoes and Peppers (Yemista)

We could eat them all day, every day that's how good they are.

I made only a half recipe as there are only two of us. I precooked the rice in beef broth and used Cavenders Greek seasoning. Used a bit less meat but added some crumbled feta cheese to the cooled meat and rice mixture before stuffing the tomatoes and peppers. We both loved it!!

I made this and is just like my moms and my yia yia`s, my moms mom. I only used tomatoes however cause my Mrs. dosen`t like peppers. I also added about 5 peeled and quartered potatoes and baked them with tomatoes in same pan. Just add a salad and you have a complete meal.

I made a slight change with the last step. Instead of placing the lids on top, I made a light crust. A mixture of bread crumbs and Parmesan cheese. It's how my Greek aunt used to make hers.

Delicious! When traveling in Greece, this was a favorite meal. Using really fabulous tomatoes is the key to this dish.

My mother in law’s recipe. I actually simmer the peppers in hot water not boiling for a minute or 2. I use the meatloaf package instead, of just beef. I find the mixed meat is much softer and tastier. I also use zucchini’s and add the insides of both the tomatoes and zucchini’s to the mix. I find dry mint adds a nice taste and smell.

Tasty! I didn’t have Season Salt but created it from scratch. I only made peppers plus added feta cheese at the bottom of the peppers and on top. When I baked them I cut off some of the bottoms so that I could stand them up and not have to turn them. My mom taught me that years ago. I’ll make it again and up the seasoning a bit.

The meat mixture is great, though I used Tobasco salt instead of regular. The rice needs to be cooked before stuffing and putting the tomatoes upside down is just messy. I'll definitely do this again, but will try cauliflower rice. Excellent flavors.

Freaking AMAZING!!

This is good, but I don’t put soy sauce in mine. Soy is not a Greek ingredient. For a healthier version I substitute the beef organic ground chicken or turkey, or make them vegetarian with rice and toasted pine nuts. Also, use regular rice not the uncle Ben’s. I drizzle with olive oil and serve with feta (sheep’s milk real feta from Greece. Serve with Greek roasted potatoes and Greek salad. A family tradition.