Yemista Greek Stuffed Peppers
Bring the flavors of the Mediterranean to your table with Yemista, traditional Greek stuffed peppers that celebrate fresh, wholesome ingredients and vibrant, aromatic seasonings. This comforting dish features bell peppers filled with a savory mixture of rice, onion, garlic, parsley, and mint, enhanced by sweet and tangy diced tomatoes. Slow-baked alongside tender potato wedges in a rich tomato-ketchup sauce, these stuffed peppers turn irresistibly soft and caramelized in the oven. Perfect as a hearty vegetarian main or an impressive side dish, Yemista delivers authentic Greek flavors with every bite. Serve warm and garnish with a drizzle of olive oil for the ultimate Mediterranean feast.
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Recipe Information
Ingredients
- 6 whole bell peppers
- 200 grams white rice
- 60 milliliters olive oil
- 1 large yellow onion
- 3 whole garlic cloves
- 30 grams fresh parsley
- 10 grams fresh mint
- 400 grams canned diced tomatoes
- 2 tablespoons ketchup
- 200 milliliters water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 2 medium potatoes
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the bell peppers and remove the seeds and membranes. Keep the tops to use as lids.
Rinse and drain the rice thoroughly under cold water.
Heat 3 tablespoons of olive oil in a skillet over medium heat. Finely chop the onion and garlic, and sauté them until translucent, about 3-4 minutes.
Add the rice to the skillet and stir to coat it in the oil. Cook for 2-3 minutes until the rice becomes slightly translucent.
Chop the fresh parsley and mint, and stir them into the rice mixture.
Pour half of the canned diced tomatoes into the skillet. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar. Stir to combine, then remove from heat.
Season the interior of the bell peppers with a pinch of salt. Fill each pepper 3/4 of the way with the rice mixture, as the rice will expand during cooking.
Place the peppers upright in a baking dish and cover them with their tops.
Peel and slice the potatoes into wedges and arrange them around the stuffed peppers in the baking dish.
In a bowl, mix the remaining diced tomatoes, ketchup, 200ml water, 3 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour this sauce evenly over the peppers and potatoes.
Cover the baking dish with aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 15 minutes to allow the peppers to brown slightly on top.
Remove from the oven and let the dish cool for 10 minutes before serving. Serve warm with a drizzle of olive oil and extra parsley if desired.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5680 mg | 247% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 56.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5182 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
