Yemista Greek Stuffed Tomatoes and Peppers
Bring a taste of Greece to your table with Yemista, a traditional dish of Greek stuffed tomatoes and peppers bursting with Mediterranean flavors. This comforting recipe features ripe tomatoes and bell peppers filled with a fragrant mixture of rice, fresh herbs like parsley, dill, and mint, and a touch of tomato paste for richness. Aromatic sautéed onions and garlic infuse every bite, while a drizzle of olive oil and optional roasted potato wedges enhance the dish’s hearty appeal. Baked to perfection, Yemista is a colorful, wholesome meal that’s as delicious served warm as it is enjoyed at room temperature. Perfect for family dinners or a Mediterranean-inspired feast, this recipe is both satisfying and easy to prepare with minimal ingredients.
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Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 6 pieces Large bell peppers (any color)
- 120 ml Olive oil
- 1 piece Yellow onion, finely chopped
- 2 pieces Garlic cloves, minced
- 150 g Uncooked long-grain rice
- 30 g Fresh parsley, finely chopped
- 30 g Fresh dill, finely chopped
- 15 g Fresh mint, finely chopped
- 30 g Tomato paste
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 pieces Potatoes, peeled and chopped into wedges (optional)
- 250 ml Water
Instructions
Preheat the oven to 375°F (190°C).
Wash the tomatoes and bell peppers thoroughly. Slice off the tops (reserve them as lids) and carefully scoop out the insides of the tomatoes with a spoon, keeping the flesh in a bowl. Remove the seeds and inner membranes from the bell peppers, discarding them.
Blend or finely chop the scooped-out tomato flesh. Set aside to use in the stuffing mixture.
In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring frequently.
Stir in the rice and cook for 2 minutes, allowing it to toast lightly.
Add the blended tomato flesh, fresh parsley, dill, mint, tomato paste, salt, and black pepper to the skillet. Mix well, then pour in 150 ml of water. Simmer the mixture over low heat for about 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed. Remove from heat.
Place the hollowed tomatoes and peppers in a deep baking dish. Use a spoon to fill them with the prepared rice mixture, leaving some space at the top to allow the rice to expand as it cooks. Cover each stuffed vegetable with its reserved lid.
Arrange the optional potato wedges around the stuffed vegetables in the baking dish for added flavor and texture.
In a small bowl, mix the remaining water with the remaining olive oil, then pour the mixture evenly into the baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
After 1 hour, remove the foil and bake uncovered for an additional 30 minutes to allow the tops of the vegetables to caramelize slightly.
Remove the baking dish from the oven and let the Yemista cool for 10-15 minutes before serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2570 mg | 112% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 79.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6954 mg | 148% | |
*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.
