Sunday, February 15, 2015

Yemista (Greek Stuffed Vegetables) A.K.A. 'Yummy Stuff'

One of the first recipes I will make when hubby starts bringing in the vegetables from the garden is Yemista (Greek Stuffed Vegetables).  When the kids were younger they couldn't pronounce Yemista so they called it 'Yummy Stuff'...they still do.  :)

Zucchini, Eggplant, Peppers, Tomatoes, and Potatoes 
10 tomatoes
3 zucchini
Approx. 6 peeled and quartered potatoes coated with olive oil, salt and oregano

pepper
sugar
salt
olive oil

2 onions finely chopped
2 cloves garlic
2 lb hamburger meat

A handful of white rice for every vegetable  (i.e. 13)

1/2 tsp. dried mint
1/2 tsp. parsley

½ jar Ragu 

Optional:  feta to crumble on top before serving


You will need a large pan.  Cut a slice off the top of each tomato and save.  With a teaspoon, scoop out pulp, chop it and save.  Lay the zucchini on its side and cut a strip (1/4 inch thick) right across, scoop out the zucchini but don’t save the inside and save the strip (top).  Sprinkle inside of tomatoes with sugar and salt (you will drain later before stuffing).

In a large frying pan, heat the oil and sauté the onion and garlic until onion is soft and transparent.

Add meat, mix well, and fry until brown.

Add reserved tomato pulp, salt, pepper, parsley, mint and rice.

Simmer over low heat for 20 minutes, stirring.  Add more water if too dry.

Drain the tomatoes.  With a teaspoon, fill the vegetables with mixture and place the lids back on them. Place potatoes in between the vegetables (potatoes should have already been coated with salt, oregano and olive oil). Pour more olive oil on top and the Ragu sauce.

Preheat oven 350-375 degrees.
Bake covered in oven for approx. 45 minutes, then uncovered for 45 minutes.

*Of course you can use peppers and eggplants as well.  If you don't use tomatoes you can add 1 can of diced tomatoes and 1 jar of strained tomatoes to the meat/rice mixture.

**If I have any leftover meat/rice mixture it will keep in the fridge for a few days then I can either make more yemista or I will bake it as is and serve as a side dish. You can also make an unstuffed zucchini casserole, check it out here

Unstuffed Zucchini Casserole with Feta
Zucchini and Pepper from our garden
Eggplants from our garden
Peppers from our garden

Stuffed Eggplant, Pepper, and Corn on the side

Stuffed Pepper, Potatoes, Green Beans, and Tomato Salad

Greek Stuffed Vegetables
#Yemista #StuffedVegetables #Veggies #Greek #Rice #Beef

2 comments:

  1. Looks wonderful!!! What a fantastic page you have. I found it through. "I Love to Cook and Bake." M.J is the best!!! Can't wait to try some of these recipes!

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    Replies
    1. Thank you so much! Yes M.J. is the best! Please let me know what you think when you do. :D

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