Why You’ll Love This Recipe
Yemista is a perfect combination of fresh, roasted vegetables and a flavorful filling that’s aromatic and hearty. The vegetables are tender and juicy from baking, while the rice stuffing absorbs all the delicious flavors of the herbs, tomato juice, and olive oil. It’s a wholesome, satisfying meal that’s both healthy and incredibly delicious. Whether served as a main course or side dish, Yemista is a great way to enjoy the flavors of the Mediterranean, and it’s easy to customize with different vegetables or proteins. Plus, it’s naturally gluten-free and vegetarian!
Ingredients
For the vegetables:
- 4 large tomatoes, tops cut off and insides scooped out
- 4 large bell peppers, tops cut off and seeds removed
- 2 zucchini or eggplants (optional), tops cut off and insides scooped out
- 1/4 cup olive oil, for drizzling
- Salt and pepper, to taste
For the filling:
- 1 cup rice (long-grain or short-grain)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cinnamon (optional, for added warmth)
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup tomato paste
- 1/2 cup chopped fresh parsley or dill
- 1/2 cup crumbled feta cheese (optional, for a richer filling)
- Salt and pepper, to taste
- 1 1/2 cups vegetable broth (or water)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the vegetables: Preheat your oven to 375°F (190°C). Cut the tops off the tomatoes, bell peppers, and zucchini (or eggplant), then carefully scoop out the insides, leaving the skins intact. Set the vegetable shells aside. Save the scooped-out insides of the tomatoes and zucchini (if using) for the filling.
- Make the filling: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-5 minutes, or until softened and fragrant.
- Stir in the rice, oregano, basil, and cinnamon (if using). Add the diced tomatoes, tomato paste, and the scooped-out tomato and zucchini pulp. Stir everything together to combine.
- Pour in the vegetable broth (or water), and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat and cover the pan. Let it cook for about 10-12 minutes, or until the rice has absorbed most of the liquid and is partially cooked. Remove from heat and stir in the chopped parsley (or dill) and crumbled feta cheese (if using).
- Stuff the vegetables: Carefully stuff each vegetable shell with the rice mixture, pressing gently to fill them up. Place the stuffed vegetables in a baking dish, standing upright if possible. Drizzle the stuffed vegetables with olive oil, and season with a little salt and pepper.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the vegetables are tender and the rice is fully cooked. Remove the foil for the last 10 minutes of cooking to allow the tops to brown slightly.
- Serve: Let the Yemista cool for a few minutes before serving. Serve with a side of crusty bread to soak up the delicious juices.
Servings and timing
- Servings: 4-6
- Total time: 1 hour 15 minutes
- Prep time: 20 minutes
- Cook time: 50-55 minutes
Variations
- Add ground meat: For a non-vegetarian version, add ground beef or lamb to the rice filling. Brown the meat along with the onions and garlic before adding the other ingredients.
- Different vegetables: While tomatoes and bell peppers are the most common vegetables used in Yemista, you can also stuff eggplants, zucchini, or even potatoes with the rice filling for a delicious variation.
- Spicy version: Add a pinch of red pepper flakes to the rice mixture for a bit of heat, or use spicy chili peppers for a more pronounced kick.
- Vegan version: Omit the feta cheese or replace it with a vegan cheese alternative to make this dish fully vegan.
Storage/Reheating
- Storage: Leftover Yemista can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the stuffed vegetables in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes.
FAQs
Can I make Yemista ahead of time?
Yes, Yemista can be prepared ahead of time. After stuffing the vegetables, cover them tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to cook, just bake as usual.
Can I freeze Yemista?
Yes, you can freeze Yemista before or after baking. To freeze, allow the stuffed vegetables to cool completely, then place them in an airtight container or freezer-safe bag. They will keep for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes or until heated through.
What can I serve with Yemista?
Yemista is often served with a side of Greek salad, a dollop of tzatziki, or some crusty bread to soak up the delicious juices. You can also serve it with roasted potatoes for a complete meal.
Can I use quinoa or couscous instead of rice?
Yes, you can substitute quinoa or couscous for the rice if you prefer. Just make sure to adjust the cooking time for the grains you choose, as quinoa and couscous cook faster than rice.
What’s the best way to reheat stuffed vegetables?
For the best texture, reheat the stuffed vegetables in the oven. Cover them with foil to keep them from drying out, and bake at 350°F (175°C) until heated through. You can also microwave individual portions if you’re in a hurry.
Conclusion
Yemista is a delicious and hearty Mediterranean dish that brings together the vibrant flavors of fresh vegetables and a savory rice filling. Whether you choose to add meat or keep it vegetarian, this dish is a perfect way to enjoy seasonal vegetables while indulging in the rich, aromatic flavors of Greek cuisine. With its simple preparation and comforting taste, Yemista is sure to become a family favorite!
PrintYemista
Yemista is a classic Greek dish of vegetables stuffed with a savory rice and herb filling, then baked to perfection. This Mediterranean comfort food is flavorful, healthy, and versatile, offering a delicious vegetarian option or a meaty variation. Typically served with crusty bread, Yemista is a hearty and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- For the vegetables:
- 4 large tomatoes, tops cut off and insides scooped out
- 4 large bell peppers, tops cut off and seeds removed
- 2 zucchini or eggplants (optional), tops cut off and insides scooped out
- 1/4 cup olive oil, for drizzling
- Salt and pepper, to taste
- For the filling:
- 1 cup rice (long-grain or short-grain)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cinnamon (optional, for added warmth)
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup tomato paste
- 1/2 cup chopped fresh parsley or dill
- 1/2 cup crumbled feta cheese (optional, for a richer filling)
- Salt and pepper, to taste
- 1 1/2 cups vegetable broth (or water)
Instructions
Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes, bell peppers, and zucchini (or eggplant), then carefully scoop out the insides, leaving the skins intact. Set the vegetable shells aside.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-5 minutes. Stir in the rice, oregano, basil, and cinnamon (if using). Add the diced tomatoes, tomato paste, and the scooped-out tomato and zucchini pulp. Stir to combine.
- Pour in the vegetable broth and season with salt and pepper. Bring to a simmer, then reduce heat and cover. Cook for 10-12 minutes until the rice absorbs most of the liquid and is partially cooked. Remove from heat, stir in parsley or dill, and crumbled feta (if using).
- Carefully stuff each vegetable shell with the rice mixture, pressing gently. Arrange the stuffed vegetables in a baking dish and drizzle with olive oil. Season with salt and pepper.
- Cover the dish with aluminum foil and bake for 45-50 minutes until vegetables are tender and the rice is fully cooked. Remove the foil for the last 10 minutes to allow the tops to brown.
- Serve with a side of crusty bread and a squeeze of lemon for freshness.
Notes
- For a vegan version, omit the feta cheese or use a vegan cheese alternative.
- For a spicy kick, add chili flakes or fresh chopped chili to the rice filling.
- Try different vegetables such as zucchini, eggplant, or even potatoes for variation.
Nutrition
- Serving Size: 1 stuffed vegetable
- Calories: 250
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
