Greek Stuffed Peppers or Tomatoes - Yemista
|6 medium||organic peppers|
|6 medium||organic tomatoes|
|1 Tbsp||olive oil|
|1 medium||onion, diced|
|4 clove||garlic, minced|
|6||insides of tomatoes|
|2 can(s)||hunt's diced tomatoes fire roasted w/garlic (see picture below)|
|2 c||tomato puree|
|1/2 c||water (if you want a thinner sauce)|
|1 medium||lemon, juiced|
|2 - 3 Tbsp||sugar|
|2 tsp||parsley flakes|
|MEAT MIXTURE AND RICE|
|1 1/2 lb||ground beef|
|1/4 c||lundberg rice, uncooked or parboil your rice if it is a longer cooking rice|
|2 tsp||black pepper|
|1/2 c||fresh dill or mint (i have used peppermint & spearmint)|
I love Greek stuffed peppers and tomatoes. I am partial to the tomato a little because it is a smaller meal but I do enjoy the peppers just as much.
These stuffed peppers & tomatoes are super moist, meaty with just a little rice. They have a hint of tangy flavor from the lemon juice and I love the addition of dill or mint. (This to me, is what sets them apart from other stuffed peppers.)
Traditionally speaking, the authentic Greek recipes that I found called for spearmint but peppermint tastes just as good. I have tried both & I really couldn't tell the difference. They are incredible & delicious peppers.
I have combined 3 different recipes to make these.
So far, this recipe that I have come up with through trial and error comes the closest to replicating other Greek peppers that I have had.
You should taste your sauce and make sure it is to your liking and add more sugar if need be. Set aside 3 cups of sauce. This will be used to pour around the peppers and tomatoes.
[We love the extra sauce on top.] :-)