Ingredients for - Greek Stuffed Tomatoes and Peppers (Yemista)
How to cook deliciously - Greek Stuffed Tomatoes and Peppers (Yemista)
1 . Stage
Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.
2 . Stage
Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.
3 . Stage
Arrange tomatoes and bell peppers in an 11x17-inch baking dish.
4 . Stage
Preheat the oven to 375 degrees F (190 degrees C).
5 . Stage
Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.
6 . Stage
Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
7 . Stage
Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
8 . Stage
Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
9 . Stage
Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.