EntertainmentKC Spotlight


Savory stuffed peppers and tomatoes from Mad Greek

Posted at 1:59 PM, Sep 10, 2019
and last updated 2019-09-10 14:59:41-04

KANSAS CITY, MO — The Mad Greek has been a city-favorite institution in Lawrence for more than 30 years. Owner and Chef of The Mad Greek, Theo Tagtalianidis joins us to discuss their food truck, the menu and to share a delicious recipe.

Yemista (Stuffed Tomatoes & Peppers)


4 medium to large ripe tomatoes
4 medium to large green peppers
4 potatoes cut into wedges
1 cup olive oil
1 large onion, finely chopped
1 lb. ground beef
14.5 ounces diced tomato
15 ounces tomato sauce
2 tsp. salt
2 tsp. pepper
1 1/2 tsp. oregano
1 1/2 tsp. basil
1 1/2 tsp. dill

Cut off tops of tomatoes (keep tops) and scoop out flesh (keep as well)
Cut off tops of peppers, remove and scared seeds and membrane.
Place tomatoes and peppers in a baking dish with room around each for the potatoes.
In a large fry pan on high heat, add olive oil, sauté onions until slightly cooked, add ground beef broken into small pieces.
In blender, blend tomato flesh, diced tomato and tomato sauce until pureed.
Add sauce to beef mixture, add salt, pepper, oregano, basil and dill to mixture. Bring to a boil.
Turn off and add the rice.

Stuff each tomato and pepper evenly with the mixture. Place potatoes in between veggies. If you have extra mixture put it in the pan over the potatoes.
Add about 3 cups of water to pan.
Bake in a preheated 425 degree one covered for the first 45 minutes. Reduce heat to 375 and bake for another hour and 15 minutes.
After you turn off oven let rest in oven for flavors to meld.
Serve with chunks of feta, and crusty bread to dip in the juices.

Kali Orexi!