Copyright © 2014 www.greekcooking.co. All Rights Reserved.

All Recipes Home Cooking Tips Herbs And Spices 4 Seasons Greek Diet Greek Cheeses Greek Easter Recipes Greek Christmas Recipes Greek Olive Oil Shopping
Share on Facebook Share on Twitter Share on LinkedIn Share on Digg Share on Reddit Share via e-mail Share on Tumblr Share on Delicious

Share

greek cooking image

 GREEK COOKING RECIPES

Authentic And Traditional Greek Food Recipes

Greek Cooking And Greek Recipes

RSS feed

Back to top

TOMATOES AND PEPPERS STUFFED (Yemista)

INGREDIENTS:

  for 4 people

METHOD:

  1. Wash all vegetables and rice.
  2. Cut the top of the tomatoes / peppers / eggplants we have to fill, so that opens like a lid.
  3. Scoop the flesh out with a spoon.
  4. Brush with a little oil a baking tray and place the tomatoes peppers ,eggplant in the pan with the lid up.

Prepare the filling

  1. Finely chop the onion and garlic and saute in a pan. Add the rice, parsley, pine nuts and 1 cup oil. Salt and pepper.
  2. Fill carefully tomatoes / peppers / eggplants.
  3. Do not fill to the top. Fill them so as to have sufficient quantities but enough room for the rice to expand.
  4. Cut the potatoes and put them in the tray.
  5. Add the tin of chopped tomatoes over the tray and spread everywhere.
  6. Salt and pepper.
  7. Cook food in a preheated oven at 200 c for 1 hour.
  8. Shortly before removing food, sprinkle over some cheese and bread crumbs to crisp caps.
All RecipesAll Vegetarian Recipes

Appetizers & Salads  –  Soups    Main Dishes ( Meat )  Pasta  Rice  Vegetarian Dishes   Fish-Seafood

  Poultry Game   Sweets Desserts)  Cheeses   Herbs And Spices