Yemista (Stuffed Tomatoes and Peppers)

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Stuffed Tomatoes and Peppers (Yemista)

 

2 large onions, chopped

1 tbsp olive oil

2 green peppers

4 tomatoes

1 tsp dried dill

1/2 cup bread crumbs

2 tsp dried oregano

1 tbsp dried parsley

2 cups cooked rice

salt and pepper to taste

½ tsp sugar

4 tbsp olive oil

2-3 sliced potatoes

4-6 tbsp olive oil for drizzling

1-2 tbsp water or tomato juice (optional)

 

Saute the onions in the 1 tbsp of olive oil until they are tender.

Meanwhile, cut the green peppers in half, lengthwise, and scoop out

the insides, discarding the pulp and the tops. (You can make this dish

with just the tomatoes, if you prefer.) Cut the tomato tops off and

set aside. Scoop out the insides, place them in a large bowl and chop.

Add the remaining ingredients, including the 4 tbsp of olive oil (but

not the 4-6 tbsp of olive oil for drizzling), to the bowl. Do not add

the water and the potatoes. Mix well. Stuff the tomato and pepper

skins with the mixture. Extra filling can be heated and eaten separately.

Place the tomatoes and peppers, stuffed side up, in a casserole dish.

Cover the tomatoes with their tops. Insert the potato slices between

the tomatoes and peppers, and drizzle everything with a little olive

oil, approximately 4-6 tbsp. Cover and bake at 350F for 50 minutes, or

until tender. If desired, add 1-2 tbsp of water or tomato juice (I

usually don't). Uncover during the last 10 minutes of cooking time.

Serve hot.