Greek
⭐ Highly Rated
30 minmedium
GreekDinner
Recipe Story
origins & traditionsYemista, meaning "filled" in Greek, is a beloved traditional dish found on tables throughout Greece, especially during warm months when tomatoes and peppers are at their peak. This vegetarian masterpiece features hollowed vegetables stuffed with a fragrant mixture of rice, fresh herbs, onions, and tomatoes, then slowly baked until tender. The rice absorbs the natural juices from the vegetables, creating a perfectly moist and flavorful filling. Often served at room temperature, yemista makes an ideal main course or side dish for family gatherings and celebrations. The addition of fresh mint, parsley, and dill gives this dish its distinctive Greek character, while a drizzle of quality olive oil brings everything together. This recipe honors the Greek philosophy of simple ingredients transformed into something extraordinary.
Instructions
step by step0/10 done
Preheat oven to 375°F (190°C). Wash tomatoes and bell peppers thoroughly and pat dry.
Cut the tops off tomatoes and peppers, reserving the tops. Carefully scoop out the insides of tomatoes with a spoon, reserving the pulp. Remove seeds and membranes from peppers.
In a large mixing bowl, combine the reserved tomato pulp (chopped), rice, diced onions, minced garlic, chopped parsley, chopped dill, chopped mint, salt, black pepper, and half the olive oil. Mix thoroughly.
Lightly salt the inside of each hollowed vegetable. Stuff each tomato and pepper about three-quarters full with the rice mixture, leaving room for rice expansion.
Place the reserved tops back on each vegetable. Arrange stuffed vegetables upright in a large baking dish.
Peel and slice potatoes into thick wedges. Arrange potato wedges around and between the stuffed vegetables.
Pour remaining olive oil over vegetables and potatoes. Add water to the baking dish until it reaches about one-third up the sides of the vegetables.
Cover the dish tightly with aluminum foil. Bake for 60 minutes.
Remove foil and continue baking for 15 minutes until vegetables are tender and tops are slightly caramelized.
Let rest for 10 minutes before serving. Serve warm or at room temperature with a drizzle of extra olive oil.
Yemista - Stuffed Tomatoes and Peppers
4.2 (23)
Traditional Greek baked vegetables filled with aromatic herb-infused rice, fresh tomatoes, and Mediterranean spices. A classic summer dish that showcases the vibrant flavors of the Aegean.
medium
1h 45m
6 servings
Ingredients
0 of 11 checked
Main Vegetables
- 6 pieces tomatoes, large, tops removed, hollowed
- 4 pieces bell-peppers, tops removed, seeded
Filling
- 1 1/2 cups rice-white, uncooked medium-grain
- 2 pieces onions, finely diced
- 4 cloves garlic, minced
Herbs
- 4 tablespoons parsley, fresh, finely chopped
- 3 tablespoons dill, fresh, finely chopped
Liquids
- 8 tablespoons olive-oil
Vegetables
- 4 pieces potatoes, peeled, cut into thick wedges
Seasonings
- 2 teaspoons salt
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For best results, choose firm, medium-sized tomatoes and peppers of similar size for even cooking.
•The rice will expand during cooking, so avoid overfilling.
•If using brown rice instead of white, parboil it for 10 minutes before mixing with other ingredients.
•Greek cooks traditionally add a small amount of tomato paste to the filling for deeper color and flavor.
•You can substitute fresh herbs with half the amount of dried herbs if needed.
•This dish is traditionally served with crumbled feta cheese on top and crusty bread on the side.
•Yemista tastes even better the next day as flavors meld together.
•For a vegan version, simply omit any cheese garnish.
•Some regional variations include pine nuts or raisins in the filling for added texture and sweetness.
