Yemista (or Gemista) a Delicious Stuffed Pepper Recipe

Name: Yemista (or Gemista) a Delicious Stuffed Pepper Recipe
Prep time: 25 min
Cook time: 50 min
Ingredients: 6 Tomatoes (large); 6 Bell peppers ((a mix of colors adds vibrancy)); 1 Cup Long grain rice; 1 Onion (large, finely chopped); 2 Cloves Garlic (minced); 0.5 Cup Fresh parsley (chopped); 0.25 Cup Fresh mint (chopped); 0.5 Cup Olive oil; Salt; Pepper; 1 Cup Tomato puree; 1 Cup Vegetable broth

This is a beloved Greek classic recipe of stuffed tomatoes and/or sweet peppers, filled with a savory mix of rice, fresh herbs, and vegetables.

Home Cooked Gemista or Yemista in Platanos Cafe, Myrina Town, Lemnos, Greece

Credit markbaynham

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What I Like About this Recipe

It is healthy and nutritious. Yemista offers a balanced, plant-based meal rich in fiber, vitamins, and minerals.
You can make a vegan or vegetarian version without sacrificing flavor.
It is adaptable and versatile. You can add ground meat, nuts, dried fruits, etcetera.
It is perfect for meal prep. Yemista can be refrigerated beforehand, making it convenient for busy weeknights or weekend meal prep. Leftovers taste just as delicious, and the dish can be frozen.
It is simple, but it looks great.

What is this recipe?

This is the Greek version of the Mediterranean stuffed pepper recipe.

It involves filling tomatoes, bell peppers, or other vegetables with a mixture of rice, chopped vegetables, and herbs, then baking them in a tomato-based sauce until soft and nicely browned.

Where does it come from?

Stuffed peppers and vegetables are common in Mediterranean cuisine.

In Greece, Yemista became popular as a summer dish when vegetables like tomatoes and peppers were in season.

While modern versions of Yemista often include meat, the traditional vegetarian recipe represents rural Greece’s dietary habits.

Ingredients

Yemista

Credit Zingbean

Six large tomatoes
Six bell peppers (a mix of colors adds vibrancy)
1 cup long-grain rice
One large onion, finely chopped
Two cloves garlic, minced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup olive oil
Salt and pepper to taste
1 cup tomato puree
1 cup vegetable broth

Yemista, Stuffed Peppers and Tomatoes

Credit Vegan Food

Instructions

Prepare the Vegetables: Remove the tops from the tomatoes and peppers, and hollow out the interiors, creating a shell. Save the tomato pulp.
Prepare the Filling: Mix rice, finely chopped onion, minced garlic, fresh parsley, mint, olive oil, salt, and pepper. Mix well in a bowl.
Stuff the Vegetables: Stuff each tomato and pepper with the rice mixture, leaving space at the top for the rice to expand.
Prepare the Tomato Sauce: Blend the saved tomato pulp with tomato puree. Season with salt and pepper.
Arrange in Baking Dish: Place the stuffed vegetables in a baking dish. Pour the tomato sauce over them and add vegetable broth to the dish.
Bake: Place aluminum foil over the baking dish and preheat the oven to 375°F (roughly 190°C). Bake for 45-50 minutes or until the vegetables reach a tender consistency.
Serve: Serve the Yemista warm, drizzled with olive oil. Optionally, garnish with additional fresh herbs.

Suggestions for Serving

Yemista is a warm, hearty dish that pairs well with a fresh side like tzatziki.
You can also accompany it with salad.
Pita or crusty bread are also good side dishes.
Gemista pairs well with Greek dishes, such as grilled lamb, chicken souvlaki, or a fresh Greek salad. Additionally, halloumi fries, zucchini fries, or traditional Greek desserts like rizogalo (rice pudding) can complement the flavors of Gemista, creating a complete and satisfying meal.

Cutting Yemista Open in Kalypso Taverna

Credit markdbaynham

Tips and ideas

Always choose fresh produce.

Add pine nuts, almonds, and raisins to make this dish sweeter and more nutritious.

Grate some Parmesan cheese on top (this is my favorite tip)

Liven this dish with lemon zest, red pepper flakes, and Cayenne pepper.
If you have little time, prepare the vegetables ahead when you DO have the time.

Yemista at SomethinGreek, Bay Ridge, Brooklyn, NY, USA

Credit Dave Cook

Yemista (Gemista) FAQ

1. What are the traditional ingredients in Gemista?
Gemista typically includes tomatoes, bell peppers, or other vegetables stuffed with a mixture of rice, chopped vegetables, herbs, and olive oil. Variations can include ground meat, onions, garlic, and additional spices for extra flavor.

2. Can Gemista be made vegetarian or vegan?
Yes, Gemista can easily be made vegetarian or vegan by omitting the meat and using a rice, herb, and vegetable filling.

3. Can I make Yemista ahead of time?
Yes, you can assemble the stuffed vegetables in advance, cover them, and refrigerate until you’re ready to bake. This makes Yemista an excellent option for meal prep or busy schedules.

4. Can I freeze leftover Yemista?
Yes, you can freeze leftover Yemista, although the texture of the vegetables may change slightly. Wrap individual portions in plastic wrap or aluminum foil, and allow them to thaw in the refrigerator before reheating in the oven.

5. How can the nutritional content of Gemista be adjusted?
To adjust the nutritional content, reduce the amount of olive oil for a lighter version and substitute white rice with brown rice for added fiber. You can also increase the vegetable-to-rice ratio for more nutrients and fewer carbs.

6. What vegetables can I use for Yemista?
Common vegetables used include tomatoes and bell peppers, but you can also stuff zucchini, eggplants, or even potatoes. Using a variety of vegetables adds color and flavor to the dish.

7. How long does Yemista take to cook?
Yemista typically bakes for 45-50 minutes at 375°F (190°C). The vegetables should be tender, and the rice filling fully cooked by the end of the baking time.

8. What can I serve with Yemista?
Yemista pairs well with side dishes like tzatziki, fresh Greek salad, or crusty bread. You can also serve it alongside grilled meats like lamb or chicken for a more filling meal.

9. Do I need to cook the rice before stuffing the vegetables?
No, traditionally the rice is stuffed into the vegetables raw. It will cook inside the vegetable as it bakes and absorbs the tomato-based sauce and vegetable juices.

10. How do I prevent Yemista from becoming too watery?
To prevent Yemista from becoming too watery, avoid overfilling the baking dish with sauce, and consider briefly roasting the vegetables before stuffing to reduce their moisture content. You can also use firmer, less juicy vegetables to control excess liquid.

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