'Yemista' - Recipe for Traditional Greek Stuffed Vegetables

'Yemista' - Recipe for Traditional Greek Stuffed Vegetables

This is the recipe I use for my Stuffed Tomatoes that are selling so well at Farmers Markets.  Here I've also added Stuffed Peppers to make a very colourful display - remember never to skimp on the oil!


5 beef tomatoes and 5 bell peppers
3/4 cup XV olive oil
13 tbsp rice (1 heaped tbsp per vegetable)
1 large onion (1 1/2 cups) finely chopped
3 garlic cloves finely minced
1/4 cup mint
1/2 cup parsley
(optional: 1/2 cup graviera or kefalotiri cheese cut into tiny cubes)
1 tsp salt
1/2 teaspoon black pepper
1 tbsp tomato puree


1   Remove top of vegetables and set aside.  Scoop out tomato flesh and place in bowl.  Remove seeds and membranes from peppers and discard.

2   Place vegetables into an oven dish just big enough to hold them.  Add a pinch of sugar to the inside of each vegetable

3   Puree the tomato flesh and add all the other ingredients.  Mix and then transfer to saucepan on hob.  Bring to boiling point then simmer for 10 minutes.

4   Spoon the rice mixture into the vegetables and put back their tops

5   Bake in oven at 180C/160 fan for 1 1/4 hours.  Switch off oven and leave vegetables in the oven while it cools down.

6   Serve warm with a dollop of greek yogurt



Back to blog

Leave a comment

Please note, comments need to be approved before they are published.