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.
