Yemista Me Ryzi
Experience the vibrant flavors of Greece with Yemista Me Ryzi, a traditional dish of oven-baked stuffed vegetables brimming with Mediterranean goodness. This vegetarian recipe features ripe tomatoes and colorful bell peppers, hollowed out and generously filled with a fragrant mixture of long-grain rice, fresh herbs like parsley and dill, and a rich tomato base. Infused with extra virgin olive oil and a hint of garlic, the filling absorbs the natural juices of the veggies as it bakes to perfection. Optional golden-roasted potatoes add an extra layer of comfort to this hearty meal. Perfect for family dinners or meal prepping, Yemista Me Ryzi is a showcase of healthy, wholesome ingredients and authentic Greek cooking. Serve it warm or at room temperature with crusty bread or a fresh salad for a taste of the Mediterranean sunshine!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 4 pieces large bell peppers (any color)
- 200 grams long-grain rice
- 100 ml extra virgin olive oil
- 1 piece large onion
- 3 pieces garlic cloves
- 25 grams fresh parsley, chopped
- 15 grams fresh dill, chopped
- 2 tablespoons tomato paste
- 2 pieces ripe tomatoes, grated
- 300 ml water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 pieces potatoes (optional, for roasting)
- 1 teaspoon sugar
Instructions
Preheat your oven to 180°C (350°F).
Wash the vegetables thoroughly. Cut off the tops of the tomatoes and bell peppers, reserving the tops as lids. Carefully scoop out the insides of the tomatoes and set the pulp aside in a bowl. Remove the seeds and membranes from the bell peppers.
Finely chop the onion and garlic. In a large skillet, heat half of the olive oil over medium heat, then sauté the onion and garlic until soft and translucent.
Add the rice to the skillet and stir for 2–3 minutes to coat the grains in oil.
Add the tomato paste, grated tomatoes, chopped parsley, dill, and a portion of the reserved tomato pulp to the skillet. Stir well and season with salt and black pepper. Cook for 5 minutes, then remove the skillet from heat.
Place the hollowed-out vegetables in a baking dish. Fill each vegetable with the rice mixture, leaving a little space at the top as the rice will expand during cooking. Cover each vegetable with its reserved top (lid).
If using potatoes, peel and cut them into wedges. Place them around the stuffed vegetables in the baking dish.
In a small bowl, mix the remaining olive oil, sugar, and 300 ml of water. Pour this mixture over the stuffed vegetables and potatoes to create a sauce.
Cover the baking dish with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and the rice is fully cooked.
Serve warm or at room temperature, with crispy bread or a side salad if desired.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1112 mg | 24% | |
*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.
