My Mom made yemistes domates often when we were young. She still makes them once in awhile and hers are much better than mine, but I’m getting there. I obviously needed to bake these a while longer, but they still tasted great.
Ingredients
4 Tomatoes – Cut off the top and remove pulp and chop. Keep the pulp.
4 Bell Peppers – Cut off the top and clean seeds and ribs
1/4 C Extra Virgin Olive Oil
1/4 C Pine nuts – Dry roasted in a pan
1 Onion – Chopped
3 Cloves Garlic – Chopped
1/3 C Parsley – Chopped
1 tsp Oregano
1 lb Turkey – Ground – I used 1/2 breast, 1/2 thigh – (just felt like having turkey)
1 tsp Sugar – This time of year (Winter) the tomatoes need a little sugar.
1/2 C Rice
1/4 C Breadcrumbs to sprinkle on top
Preparation
Preheat oven to 375 F (190 C)
Saute the onion and garlic in EVOO for about 7 minutes over medium heat.
Add ground meat and saute for another 5 minutes.
Add tomato pulp, sugar, rice, parsley, oregano, toasted pine nuts and saute a couple minutes.
Stuff the peppers and tomatoes with mixture, sprinkle breadcrumbs on top and drizzle with olive oil. Place in a baking dish and bake for 60 minutes. They are done when they start to brown on the outside.
Kali Orexi
