YEMISTA (GREEK STUFFED TOMATOES & PEPPERS)

YEMISTA (GREEK STUFFED TOMATOES & PEPPERS) image

Yield 6 servings

Number Of Ingredients 24

5 ripe tomatoes (or 4 large)
5 medium green peppers (or 4 large)
dash of sugar for bottom of each tomato or pepper
3/4 cup olive oil
15 T rice (brown or white) (scant 1 cup)
1 large onion, chopped fine
3 cloves garlic, minced very fine
1 shallot, minced fine
3 medium mushrooms, chopped well
1/4 cup fresh mint, minced OR 1 1/2 T dried, crumbled
1/2 cup fresh parsley, minced
1/2 cup slivered almonds
1/3 cup italian style breadcrumbs
1/2 cup hard cheese such as: mizithra, kefalograviera, or parmesan, cut into cubes
1/4 cup goat cheese (not feta), crumbled
1 1/2 teaspoons salt
1 teaspoon ground pepper
1 1/2 cups broth, or water
1/2 cup olive oil
1 tablespoon tomato paste
4 medium potatoes, cut into wedges
salt & pepper, to taste
olive oil
block feta cheese, cut into slices

Steps:

Remove tops of tomatoes (retain tops) and carefully scoop out flesh (retain flesh of 2-3 tomatoes as well). Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a greased pan, large enough to hold them comfortably, and give each vegetable a tiny dash of sugar with your fingertips. Process tomato flesh until pureed. Add 3/4 cup olive oil, rice, onion, shallot, garlic, mushrooms, mint, parsley, nuts, breadcrumbs, cheeses, salt, and pepper. Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers. Toss potato slices in olive oil and salt and pepper. "Plant" in amongst the other vegetables. Combine 1 cup water and 1/2 cup olive oil with a scant tablespoon of tomato paste and a little salt and pepper and pour this around the vegetables and potatoes. Bake in a preheated 375 F oven for about 1 hour 45 min. (Vegetables should pierce easily and be slightly blackened in parts). Turn off oven and leave in for another hour to "mellow" before serving. Serve warm, with slices of feta cheese and crusty bread.