Mum's Yemista Greek Stuffed Vegetables with Rice

Transport your taste buds to the heart of Greece with Mum's Yemista Greek Stuffed Vegetables with Rice, a comforting and flavorful Mediterranean classic. This traditional recipe combines tender, hollowed-out tomatoes, bell peppers, and zucchini, generously filled with a fragrant rice mixture infused with fresh parsley, dill, and a hint of garlic. The addition of rich tomato paste and a drizzle of olive oil enhances the dish's natural sweetness, while potato wedges nestled around the vegetables soak up all the savory juices as they bake. Slow-roasted for a tender and aromatic finish, this vegan-friendly dish is a celebration of wholesome ingredients and authentic Greek flavors. Serve Yemista warm or at room temperature for a versatile meal that’s perfect for family dinners or gatherings. A true taste of home-cooked Greek cuisine!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pcs large tomatoes
• 4 pcs large bell peppers (any color)
• 2 pcs medium zucchini
• 1 cup white or arborio rice
• 1 pc onion, finely chopped
• 2 pcs garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 0.5 cup water
• 1 tsp salt
• 0.5 tsp black pepper
• 2 pcs potatoes, peeled and cut into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the tomatoes, bell peppers, and zucchini. Cut off the tops (keep them as lids) and carefully hollow out the insides. Reserve the scooped-out tomato flesh, finely chopped, and set aside. Discard the seeds and membranes from the peppers. Scoop and discard the zucchini seeds, keeping the interior intact.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and garlic until softened and fragrant, about 5 minutes.

Step 4

Add the rice to the skillet and cook for 1-2 minutes, stirring to coat it in the oil.

Step 5

Stir in the reserved tomato flesh, parsley, dill, tomato paste, water, salt, and pepper. Mix until well combined. Simmer the mixture for about 5 minutes, then remove from heat.

Step 6

Place the hollowed vegetables in a large baking dish. Fill each vegetable about 3/4 full with the rice mixture, ensuring there is room for the rice to expand as it cooks.

Step 7

Replace the tops (lids) of the vegetables and arrange them snugly in the baking dish.

Step 8

Nestle the potato wedges around the stuffed vegetables in the dish. Drizzle the remaining 2 tablespoons of olive oil over everything and sprinkle with a little extra salt and pepper.

Step 9

Add about 1/2 cup of water to the bottom of the baking dish to prevent sticking and help steam the vegetables.

Step 10

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the rice is cooked and the vegetables are tender.

Step 11

Remove from the oven and let cool for 10-15 minutes before serving. Yemista is delicious served warm or at room temperature.

Nutrition Facts

Serving size	(2920.8g)

Amount per serving	% Daily Value*
Calories	1689.9

Total Fat 62.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 2523.5mg	0%
Total Carbohydrate 268.7g	0%
Dietary Fiber 34.1g	0%
Total Sugars 66.8g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 369.8mg	0%
Iron 11.4mg	0%
Potassium 6779.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 7.6%

Carbs: 60.8%