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Yemista (yuh-mee-STUH) AKA Greek Stuffed Veggies Recipe

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This recipe for Yemista (yuh-mee-STUH) AKA Greek Stuffed Veggies, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Morken
Added: Friday, September 7, 2007


5 medium perfectly-ripe yummy tomatoes
5 medium green or red bell peppers
3/4 c. olive oil
15 T. rice, (1 1/2 T per tomato or pepper)
1 large onion, chopped fine
3 garlic cloves, minced very fine
1/4 c. fresh spearmint, minced (1 1/2 T. dried)
1/2 c. minced parsley & 1/2 c. pine nuts or slivered almonds
1/2 c. hard Greek cheese like mizithra or kefalograviera, or parmesan cheese, cut into tiny cubes
1/2 c. golden raisins (optional)
1 t. salt & 1/2 t. pepper
1 1/2 c. water & 1/2 c. olive oil
1 T. tomato paste
salt and pepper

Cut off tops of tomatoes (retain tops) and carefully scoop out flesh, saving it in a bowl. Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
Place tomato flesh in food processor and puree.
Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, golden raisins, 1 t. salt and 1/2 t. of pepper (or season to taste).
Stuff the vegetables evenly with this mixture.
Replace tops on tomatoes and peppers.
Combine 1 c. of water and 1/2 c. olive oil with a scant T. of tomato paste and a little salt and pepper and pour this around the vegetables.
Bake in a preheated 375F oven for approx 1 3/4 hours; vegetables should pierce easily and be slightly blackened in parts.
Turn off oven and leave in for another hour to 'mellow' before serving. This is best served slightly warm or at room temperature.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour prep, 2 3/4 hours baking time
Personal Notes:
Personal Notes:
Greek Stuffed Veggies.
This dish is a favorite of my daughter Hannah who LOVES it and will eat TONS. My Greek neighbor, Katina, taught me how to make it. We add eggplant and zucchini for stuffing, along with the bell peppers and tomatoes. It is wonderful served with little bites of feta cheese and a cool glass of white wine or rose. It will also have yummy juices begging to be mopped up with bits of crusty bread.
If you like potatoes, take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and 'plant' in the spaces amidst the vegetables. That way you can have a couple of wedges of potato too.
Finally, if you are Vegan, simply omit the cheese.




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