YiaYia’s Yemista (Greek-Stuffed Tomatoes and Peppers)
1 cup white onions chopped
4 tablespoons chopped parsley
6 tablespoons butter
1.5 lb. ground beef from Three Gates Cattle Co.
2 teaspoons salt
0.5 teaspoon pepper
0.5 cup water chestnuts, chopped if large
0.5 cup chopped pecans
1 cup golden raisins or cranberries
1 cup long grain white rice
0.5 cup tomato sauce
1 tablespoon sugar
2 cups (or more) chicken stock
- Sauté onions in butter until soft.
- Add beef, salt and pepper and brown the beef.
- Add chicken stock, tomato sauce, sugar, raisins and rice. Bring to a boil. Reduce heat and simmer until rice is fully cooked and all liquid is absorbed. If dry or rice not fully cooked, add more stock to the mixture.
- Add nuts and parsley at the end and let mixture sit for approx. 20 minutes.
Easily reheats on stovetop to serve. Serves 6-8.