Yemista Me Ryzi Greek Stuffed Vegetables Vegetarian
Experience a taste of Greece with Yemista Me Ryzi, a vibrant vegetarian dish of Greek stuffed vegetables that's as comforting as it is flavorful. Juicy, ripe tomatoes and colorful bell peppers are hollowed and filled with a fragrant rice stuffing infused with fresh parsley, dill, mint, and tender sautéed onions. The stuffing, lightly spiced and enriched with crushed tomatoes, is cooked to perfection, absorbing the aromatic blend of vegetable broth, garlic, and olive oil. Baked until golden and tender, this wholesome meal can be enhanced with caramelized potato wedges nestled into the baking dish. Perfectly suited for a hearty family dinner or as a stunning centerpiece for a Mediterranean-inspired feast, this vegetarian Yemista is a celebration of simple, fresh ingredients and bold, authentic flavors.
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Recipe Information
Ingredients
- 6 pieces Large ripe tomatoes
- 6 pieces Bell peppers (any color)
- 1 piece Medium onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1.5 cups Uncooked long-grain rice
- 0.5 cups Olive oil
- 0.5 cups Chopped fresh parsley
- 3 tablespoons Chopped fresh dill
- 3 tablespoons Chopped fresh mint
- 1 cup Crushed tomatoes (canned or fresh)
- 2 cups Vegetable broth or water
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 pieces Potatoes, peeled and cut into wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and bell peppers to form lids. Set the tops aside and use a spoon to carefully scoop out the seeds and flesh, leaving the shells intact. Reserve the flesh from the tomatoes and chop it finely.
In a large skillet over medium heat, warm half of the olive oil. Sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes.
Add the uncooked rice to the skillet and stir for 2 minutes to coat it with the oil.
Add the reserved tomato flesh, crushed tomatoes, parsley, dill, mint, 1 teaspoon of salt, and black pepper. Stir to combine, then cook for 5 minutes to slightly soften the rice.
Remove the skillet from the heat. Taste and adjust seasoning if needed.
Arrange the hollowed-out tomatoes and bell peppers in a large baking dish. If using potatoes, arrange the wedges around the stuffed vegetables.
Fill each vegetable about ¾ full with the rice mixture to allow room for the rice to expand during cooking.
Place the reserved tops back onto the vegetables.
In a small bowl, mix the vegetable broth with the remaining olive oil, sugar, and 1 teaspoon of salt. Pour this mixture into the baking dish around the vegetables and potatoes.
Cover the baking dish with foil and bake in the preheated oven for 60 minutes.
Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly browned on top.
Let the Yemista rest for 10-15 minutes before serving. Drizzle with additional olive oil if desired.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1077 mg | 23% | |
*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.
