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Yemista

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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.

Ingredients

  1. For the vegetables:
  2. 4 large tomatoes, tops cut off and insides scooped out
  3. 4 large bell peppers, tops cut off and seeds removed
  4. 2 zucchini or eggplants (optional), tops cut off and insides scooped out
  5. 1/4 cup olive oil, for drizzling
  6. Salt and pepper, to taste
  7. For the filling:
  8. 1 cup rice (long-grain or short-grain)
  9. 2 tablespoons olive oil
  10. 1 medium onion, finely chopped
  11. 2 cloves garlic, minced
  12. 1/2 teaspoon dried oregano
  13. 1/2 teaspoon dried basil
  14. 1/4 teaspoon cinnamon (optional, for added warmth)
  15. 1 cup diced tomatoes (fresh or canned)
  16. 1/4 cup tomato paste
  17. 1/2 cup chopped fresh parsley or dill
  18. 1/2 cup crumbled feta cheese (optional, for a richer filling)
  19. Salt and pepper, to taste
  20. 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.

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Serve with a side of crusty bread and a squeeze of lemon for freshness.

Notes

  1. For a vegan version, omit the feta cheese or use a vegan cheese alternative.
  2. For a spicy kick, add chili flakes or fresh chopped chili to the rice filling.
  3. Try different vegetables such as zucchini, eggplant, or even potatoes for variation.

Nutrition

Find it online: https://thefamilycooking.com/yemista/