Yemista (Stuffed Vegetables)
Recipe type: Vegetarian
Serves: 6-8
  • 5 large ripe tomatoes
  • 5 large bell peppers (green or yellow)
  • 2 zucchinis or potatoes, cut into wedges
  • 1 cup of uncooked rice*
  • ¾ cup olive oil, plus more for drizzling
  • 1 yellow onion, finely diced
  • 4 cloves of garlic, finely chopped
  • 1 bunch of parsley, finely chopped
  • 1 bunch of fresh mint, finely chopped
  • 1 Tablespoon oregano
  • salt and pepper
  1. Preheat the oven to 350 degrees.
  2. Wash the tomatoes and peppers and cut off the tops of each vegetable (about 1 cm thick slice) and save the tops. Scoop out the pulp from each vegetable, and just reserve the tomato pulp into a bowl.
  3. Pack the vegetables tightly in a baking pan and sprinkle with salt and pepper.
  4. In a bowl, add the rice, onions, garlic, parsley, mint, oregano and season with salt and pepper. With the tomato flesh, blend or grate until finely diced and add to the rice mixture. Add half of the olive oil and mix the filling together.
  5. Stuff the filling into the vegetables, leaving about a quarter of the way empty as the filling will expand. Cover vegetables with their lids.
  6. Place the potatoes in between the tomatoes and peppers to hold the vegetables in place while cooking (plus you’ll get baked potatoes to eat). Pour the remaining olive oil and a cup of water over all of the vegetables.
  7. Bake for 90 minutes-2 hours, until vegetables have softened.
  8. Let cool before serving.
*An easy way to measure rice is to use 1 heaping teaspoon of rice per vegetable used.
Recipe by Eleni Saltas at