Greek Stuffed Tomatoes and Peppers (Yemista) Recipe – Greek Special
Yemista, also known as Greek stuffed tomatoes and peppers, is a beloved Mediterranean dish that showcases the rich culinary traditions of Greece. This hearty recipe features ripe tomatoes and bell peppers hollowed out and filled with a flavorful mixture of rice, onions, garlic, and a blend of aromatic herbs such as oregano and parsley. The stuffed vegetables are then baked in a savory tomato sauce, allowing the flavors to meld together beautifully. Often served with a side of roasted potatoes, Yemista is a comforting and satisfying meal that captures the essence of Greek home cooking.
- Prep Time20 min
- Cook Time1 hr 25 min
- Total Time1 hr 45 min
Greek Stuffed Tomatoes and Peppers (Yemista) Ingredients :
- 8 large ripe tomatoes
- 4 large green bell peppers
- ¼ cup butter
- 1 diced onion
- 1 clove garlic, minced (adjust to taste)
- 2 pounds ground beef chuck
- 2 tablespoons soy sauce
- 1 tablespoon seasoned salt
- 1 tablespoon ground black pepper
- ½ cup water
- 1 ½ cups converted (parboiled) rice (e.g., Uncle Ben’s®)
- ½ cup olive oil
How To Make Greek Stuffed Tomatoes and Peppers (Yemista)
Begin by cutting off the tops of the tomatoes, ensuring to leave a small corner attached to create lids. Scoop out the insides of the tomatoes and transfer them to a large bowl. Squeeze out any excess juices from the tomatoes.
Cut off the tops of the green peppers and set them aside for later use. Remove the seeds and membranes from inside the peppers.
Arrange the hollowed-out tomatoes and bell peppers in an 11×17-inch baking dish.
Preheat your oven to 375 degrees F (190 degrees C).
In a large skillet over medium heat, melt the butter. Cook and stir the diced onion and minced garlic in the melted butter until softened, which takes about 5 to 10 minutes. Add the ground beef, soy sauce, seasoned salt, and black pepper. Cook until the beef is browned and crumbly, approximately 5 to 10 minutes.
Combine the squeezed tomato insides and water with the browned beef mixture. Bring it to a simmer and cook for about 15 minutes. Stir in the rice and bring the mixture to a boil. Remove the skillet from the heat.
Spoon the beef-rice mixture into the hollowed-out tomatoes. Place the tomato tops back on each filled tomato and arrange them in the baking dish with the lid sides facing down.
Fill the hollowed-out bell peppers with the beef-rice mixture and place the reserved tops back on each pepper. Lay the peppers sideways in the baking dish. Pour the olive oil over the stuffed tomatoes and bell peppers, and season them with salt and pepper.
Bake in the preheated oven for 30 minutes. Turn the bell peppers and continue baking until both the peppers and tomatoes are softened, which should take about another 30 minutes.
Recipe Notes:
Rice preparation: Use short-grain rice varieties like Carolina or Arborio for a tender and sticky texture.
Herb variations: Incorporate fresh mint or dill for added depth of flavor.
Vegetable substitutions: Zucchini and eggplant can also be stuffed using the same filling.
Vegan adaptation: For a plant-based version, omit any meat and use vegetable broth in place of water.
Serving suggestion: Pair with a chilled glass of Greek white wine, such as Assyrtiko, to complement the dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
