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Plate of Greek stuffed vegetables with colorful peppers, tomatoes, and herbs

Yemista

A traditional Greek dish of colorful vegetables stuffed with a savory mixture of rice, herbs, and spices, perfect for family gatherings and summer meals.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffed Vegetables
  • 12-15 pieces Assorted bell peppers, tomatoes, small eggplants, and zucchini Choose vibrant coloring for visual appeal.
  • 1/2 cup Olive oil Provides richness.
  • 1 pieces Yellow onion, finely chopped Enhances aromatic base.
  • 1/2 cup Chopped parsley For freshness.
  • 1/2 tablespoon Minced garlic Adds zest.
  • 1/4 cup Chopped green onions (both white and green parts) Adds milder onion flavor.
  • 1/4 cup Chopped fresh dill or mint For herbaceous notes.
  • 1 teaspoon Paprika Introduces a subtle warmth.
  • 2 cups Mixed shredded zucchini and carrots For texture.
  • 1 1/2 cups Tomato sauce For moisture and tang.
  • 2 cups Uncooked medium grain rice Filling's backbone.
  • 1 tablespoon Salt To season.
  • 1 teaspoon Pepper To season.
  • Sugar to balance the acidity of the tomatoes
  • 1 1/2 cups Reserved tomato pulp To ensure maximum flavor.
  • 1/2 cup Vegetable oil Can also use olive oil.
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt
  • Potatoes (optional) For filling gaps in the roasting pan.
  • Water (if needed) To adjust consistency during baking.

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Wash and prepare the vegetables: remove seeds and ribbing from the peppers, keeping the lids. Soak them in boiling water for 10 minutes.
  3. For tomatoes, cut off the tops and scoop out the insides. Blend the gathered pulp and measure out 1 1/2 cups.
  4. Hollow zucchinis and eggplants, and soak them in boiling water for 10 minutes. Rinse with cold water.
  5. Finely chop the innards of zucchinis and grate one medium carrot to reach a total of 2 cups.
Making the Filling
  1. In a pot, heat 1/2 cup of olive oil over medium heat and sauté the chopped onion for about 5 minutes until soft.
  2. Mix parsley, garlic, green onions, dill/mint, paprika, shredded zucchini and carrots, tomato sauce, rice, salt, and pepper in a bowl.
  3. Add the mixture to the pot and heat until well combined and warmed through.
Stuffing the Vegetables
  1. Carefully stuff each hollowed vegetable with the filling without packing it tightly.
  2. Add 1/2 teaspoon of sugar at the bottom of stuffed tomatoes.
  3. Replace the lids on all vegetables and arrange in a roasting pan. Cut and insert potatoes around any extra space.
The Final Bake
  1. Combine reserved tomato pulp, 1/2 cup vegetable oil, 1 teaspoon sugar, and 1/2 teaspoon salt. Pour over the stuffed veggies.
  2. Bake for about two hours, checking periodically. Add water if the liquid evaporates.
  3. Allow to cool for a few minutes before serving.

Notes

Consider using seasonal vegetables for a fresher taste. Adding toasted pine nuts or walnuts to the filling can create an exciting crunch. For a different flavor, try incorporating raisins.