Greek stuffed peppers and tomatoes, or “Yemista,” are a delightful and nutritious dish that showcases the Mediterranean diet’s vibrant flavors. This traditional recipe features an aromatic filling of rice, herbs, and vegetables, all nestled within sweet peppers and juicy tomatoes. It’s a perfect meal for family gatherings or a satisfying weeknight dinner, and best of all, you can easily prepare it right at home!
Ingredients You’ll Need:
4 large bell peppers (any color)
4 medium tomatoes
1 cup of longgrain rice
1 onion, finely chopped
23 garlic cloves, minced
1 cup of chopped fresh parsley
1 cup of chopped fresh mint
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil
Optional: grated feta cheese for topping
StepbyStep Instructions:
1. Prepare the Peppers and Tomatoes: Start by preheating your oven to 375°F (190°C). Carefully cut the tops off the peppers and remove the seeds and membranes. For the tomatoes, slice off the tops and scoop out the insides, collecting the pulp in a bowl.
2. Make the Filling: In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent. Add the rice to the skillet, stirring to coat it in the oil, then pour in 2 cups of water. Season with salt, pepper, and oregano, bringing the mixture to a boil. Lower the heat, cover, and simmer for about 15 minutes or until the rice is cooked and has absorbed the water.
3. Mix in the Fresh Herbs: Once the rice is cooked, remove it from heat and let it cool slightly. Add the chopped parsley, mint, and the reserved tomato pulp to the rice mixture. Stir gently to combine, ensuring the herbs are evenly distributed.
4. Stuff the Peppers and Tomatoes: Spoon the filling into each pepper and tomato, packing it lightly but firmly. Drizzle a little olive oil over the stuffed vegetables.
5. Bake the Dish: Place the stuffed peppers and tomatoes upright in a baking dish. If desired, you can sprinkle some grated feta cheese on top for extra flavor. Add a splash of water to the bottom of the dish and cover it with foil. Bake for about 45 minutes, removing the foil for the last 15 minutes of cooking to allow the tops to brown slightly.
6. Serve and Savor: Once done, remove the dish from the oven and let it cool for a few minutes before serving. These stuffed peppers and tomatoes are delicious both warm and at room temperature, making them a versatile dish for any occasion.
This Greek specialty not only brings a burst of color to your table but also combines healthy ingredients for a satisfying meal. Enjoy the balance of flavors and the comforting experience of creating a beloved Mediterranean classic in your own kitchen!