Yemista
Greek Stuffed Tomatoes and Peppers
Vibrant and flavorful Greek Yemista features ripe tomatoes and bell peppers generously stuffed with a fragrant herbed rice and pine nut filling, then baked until tender and golden. Potatoes absorb the delicious juices, making them a perfect accompaniment.
🧂 Ingredients
- 6 Large, ripe tomatoes(Choose firm tomatoes with thick walls, about the size of a fist.)
- 4 Bell peppers(Mixed colors (red, yellow, orange) for visual appeal. Choose peppers that are similar in size to the tomatoes.)
- 200 g Short-grain or medium-grain rice(Such as Arborio or Carolina rice. Rinse well before using.)
- 1 Yellow onion(Finely chopped.)
- 50 g Pine nuts(Lightly toasted for enhanced flavor.)
- 1/2 cup Fresh mint(Finely chopped.)
- 1/2 cup Fresh parsley(Finely chopped.)
- 4 Potatoes(Medium-sized, peeled and cut into wedges or large cubes.)
- 1/2 cup Olive oil(Extra virgin olive oil is recommended.)
- 1 cup Water or vegetable broth(For the baking dish.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the vegetables: Slice off the tops of the tomatoes and bell peppers, about 1/4 inch down. Carefully scoop out the seeds and pulp from the tomatoes, reserving the pulp. For the peppers, remove the seeds and membranes. Chop the reserved tomato pulp finely. Set the hollowed-out vegetables aside.
⏱️ 20 minutes - 2
Make the filling: In a large bowl, combine the rinsed rice, finely chopped onion, toasted pine nuts, chopped mint, chopped parsley, and the reserved chopped tomato pulp. Season generously with salt and pepper. Mix everything thoroughly until well combined.
⏱️ 10 minutes - 3
Stuff the vegetables: Carefully spoon the rice mixture into the hollowed-out tomatoes and peppers, filling them about three-quarters full. The rice will expand as it cooks, so avoid overfilling. Place the stuffed vegetables upright in a baking dish. Arrange the potato wedges or cubes around the stuffed vegetables.
⏱️ 15 minutes - 4
Add liquid and bake: Drizzle the stuffed vegetables and potatoes with about half of the olive oil. Pour the water or vegetable broth into the bottom of the baking dish. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 45 minutes.
⏱️ 45 minutes - 5
Uncover and finish baking: Remove the aluminum foil. Drizzle the remaining olive oil over the stuffed vegetables and potatoes. Continue baking, uncovered, for another 30-45 minutes, or until the vegetables are tender, the rice is fully cooked and has absorbed most of the liquid, and the tops of the vegetables are slightly golden and caramelized.
⏱️ 30-45 minutes - 6
Rest and serve: Let the Yemista rest for about 10-15 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve warm or at room temperature.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓Don't overfill the vegetables with the rice mixture, as the rice will expand during cooking.
- ✓The potatoes placed around the stuffed vegetables will absorb the delicious juices released during baking, making them incredibly flavorful.
- ✓Yemista is often considered even better when served at room temperature, allowing the complex flavors to fully develop.
- ✓To toast pine nuts, spread them in a dry skillet over medium-low heat and cook, stirring frequently, until fragrant and lightly golden. Watch them closely as they burn easily.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add ground lamb or beef to the rice mixture for a meatier version.
- Include a handful of currants or raisins in the filling for a touch of sweetness.