Stuffed Tomatoes and Red Bell Peppers (Yemistes Domates Piperies)

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