"This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!" — Dionisia
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green bell peppers
garlic, minced, or to taste
ground beef chuck
ground black pepper
1 1/2 cups
converted (parboiled) rice (such as Uncle Ben's®)
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Stuffed Tomatoes and Peppers (Yemista)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 186
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