Yemista-Greek Stuffed Tomatoes and Peppers

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Greek Stuffed Vegatables (Yemista)

 

1 large onion, chopped

1 tbsp olive oil

4 tomatoes

2 peppers (original recipe calls for green but I like red)

1 tsp dill weed

1/2 cup bread crumbs

2 tsp oregano

1 tbsp parsley

2 cups cooked rice

salt to taste

½ tsp sugar

4 tbsp olive oil

plus 4 tbsp olive oil for drizzling

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

Meanwhile, cut the tomato tops off and set aside. Scoop out the

insides and place the insides in a large bowl and chop. Also, cut the

tops off the peppers, set aside, and scoop out the insides of the

peppers and discard. Add the remaining ingredients, including the 4

tbsp of olive oil (but not the 4 tbsp of olive oil for drizzling), to

the bowl. Mix well. Stuff the tomatoes and peppers with the mixture.

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

Cover the tomatoes and peppers with their tops. Drizzle with the 4

tblsp. olive oil. Bake at 350 degrees F. Total baking time is 50

minutes. Cover and bake for 40 minutes. Then uncover and allow the

dish to finish baking for 10 minutes more. The original recipe called

for peeling and thin-slicing potatoes and inserting the slices between

the tomatoes and peppers as they baked; I have omitted them because we

didn't find they had much flavorYemist.

Good in the winter with " store-bought " tomatoes--heavenly in the

summer with fresh tomatoes and peppers!