Trahana Yemista
Recipe type: Main Course/Vegetarian
Cuisine: Greek
Serves: 10 vegetables
A twist on the traditional yemista (stuffed vegetables). This recipe calls for sour trahana to create a creamy mixture.
  • 5 large ripe tomatoes
  • 5 green bell peppers (or hollowed zucchini or eggpant)
  • 1 medium green bell pepper, finely chopped
  • 1 large white onion, chopped
  • 3 cloves of garlic, minced
  • 1 jalapeno, finely chopped*
  • 1⅓ cups Sour Trahana
  • ¾ cup raisins or currants
  • 1 cup skim milk
  • 1 cup feta cheese, crumbled
  • 1 fist full of chopped parsley
  • 4 tablespoons fresh mint, chopped
  • Sea salt to taste
  • ½ cup olive oil
  • 1 zucchini or potato cut into cubes**
  • ⅓ cup of breadcrumbs
  1. Preheat oven to 350°F
  2. Wash and cut off the tops of the tomatoes (save the tops) and carefully scoop out the tomato pulp. Place pulp into a strainer.
  3. Wash and cut the tops off the peppers (save the tops) and remove the seeds.
  4. Tightly pack the tomatoes and peppers in a large casserole baking dish, leaving as little space between the vegetables as possible.
  5. Heat the olive oil in a large skillet and sauté the onions and garlic, adding in the chopped bell and jalapeno peppers after onions become wilted.
  6. Add the preserved tomato pulp, raisins, trahana, and skim milk, and stir the mixture. Let simmer for 5 minutes.
  7. Remove from the heat and add mint, parsley, and feta cheese. Stir mixture and adjust this seasoning to your liking, more or less mint, parsley, or feta to your taste.
  8. Stuff vegetables evenly with the mixture, and cover the tomatoes and peppers with the their tops.
  9. Lightly brush or pour olive oil over vegetables and sprinkle with breadcrumbs and salt. Pour the remaining olive oil in the pan to prevent burning and sticking.
  10. Bake for about 1-1 ½ hours or until peppers and tomatoes are softened.
  11. Let cool 10 minutes before serving.
  12. Enjoy!
*Instead of a jalapeno, substitute for 1 teaspoon chili pepper flakes.
**I use the zucchini to fill the gaps between the tomatoes and peppers so they don’t tip over while cooking.
Recipe by Eleni Saltas at