greek stuffed tomatoes and peppers (yemista)

Ingredients

• Servings: 12
• 8 large ripe tomatoes
• 4 large green bell peppers
• 1/4 cup butter
• 1 onion, diced
• 1 clove garlic, minced, or to taste
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• 1/2 cup water
• 1 1/2 cups converted (parboiled) rice (such as uncle ben's®)
• 1/2 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• cut off tops of tomatoes, leaving 1 corner still attached to create a lid. scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• preheat oven to 375 degrees f (190 degrees c).
• 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 chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. add rice and bring to a boil; remove skillet from heat. spoon beef-rice mixture into tomatoes; place tops filled tomatoes and arrange them into the baking dish with lid sides down.
• 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.
• 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.