Greek Stuffed Tomatoes and Peppers (Yemista)

Recipe View 5 mins Prepare the Tomatoes and Peppers: Carefully cut off the tops of the tomatoes, leaving a small portion attached to act as a hinge for the lid. Gently scoop out the insides of the tomatoes and transfer them to a large bowl. Squeeze the juices from the tomato pulp into the bowl as well. (5 minutes)

Recipe View 5 mins Prepare the Peppers: Cut off the tops of the green bell peppers, reserving them for later use as lids. Remove the seeds and membranes from inside the peppers. (5 minutes)

Recipe View 2 mins Arrange Vegetables: Place the hollowed tomatoes and bell peppers in an 11x17-inch baking dish. (2 minutes)

Recipe View 2 mins Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). (2 minutes)

Recipe View 8 mins Sauté Aromatic Base: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and cook, stirring occasionally, until softened and fragrant. (5-10 minutes)

Recipe View 8 mins Brown the Beef: Add the ground beef chuck to the skillet, along with the soy sauce, seasoned salt, and ground black pepper. Cook, breaking up the beef with a spoon, until it is browned and crumbly. (5-10 minutes)

Recipe View 15 mins Simmer Tomato and Beef Mixture: Pour the squeezed tomato pulp and water into the skillet with the browned beef. Bring the mixture to a simmer and cook for approximately 15 minutes, allowing the flavors to meld together. (15 minutes)

Recipe View 3 mins Incorporate Rice: Add the converted rice to the beef mixture and bring to a boil. Once boiling, remove the skillet from the heat. (3 minutes)

Recipe View 10 mins Stuff the Vegetables: Carefully spoon the beef-rice mixture into the hollowed tomatoes. Place the tomato tops back on, arranging them in the baking dish with the lid sides facing down. (10 minutes)

Recipe View 5 mins Fill the Peppers: Stuff the bell peppers with the remaining beef-rice mixture and top them with the reserved pepper lids. Lay the stuffed bell peppers sideways in the baking dish. (5 minutes)

Recipe View 3 mins Drizzle with Olive Oil: Generously pour the olive oil over the stuffed tomatoes and bell peppers. Season with additional salt and pepper to your liking. (3 minutes)

Recipe View 1 hrs Bake: Bake in the preheated oven for 30 minutes. Then, turn the bell peppers and continue baking until both the peppers and tomatoes are softened and tender, approximately 30 more minutes. (60 minutes)