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.