Greek Stuffed Tomatoes and Peppers (Yemista)

Ingredients

• 8 large ripe tomatoes
• 4 large green bell peppers
• 0.25 cups butter
• 1 onion , diced
• 1 clove garlic , minced, or to taste
• 2 pounds ground beef chuck
• 2 tablespoons soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon ground black pepper
• 0.5 cups water
• 1.5 cups converted , parboiled
• 0.5 cups olive oil

Instructions

1. 1

   Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.

2. 2

   Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.

3. 3

   Arrange tomatoes and bell peppers in an 11x17-inch baking dish.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C).

5. 5

   Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.

6. 6

   Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.

7. 7

   Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.

8. 8

   Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.

9. 9

   Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.