Mama’s Yemista

Yemista (also spelled Gemista) is a traditional Greek dish consisting of vegetables, usually tomatoes and bell peppers, stuffed with a flavorful mixture of rice, herbs, and sometimes ground meat. The name “Yemista” translates to “stuffed” in Greek. This dish is popular in Greek households, especially during the summer when fresh vegetables are abundant.

Ingredients:

Vegetables for stuffing

  • 4 large tomatoes
  • 4 bell peppers (green, red, or yellow)
  • Optional: zucchinis, eggplants, or potatoes

Stuffing

  • 1 cup of uncooked rice (long-grain or medium-grain)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • ½ cup olive oil (plus extra for drizzling)
  • 1 tablespoon tomato paste
  • 1 cup grated tomatoes (from the scooped-out tomato flesh)
  • Fresh herbs: parsley, dill, and mint, chopped (about 1/4 cup each)
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste
  • 1 cup water

Optional additions

  • 200g (7 oz) ground beef or pork for a meat version
  • Pine nuts and raisins for a sweet and nutty twist

Instructions:

Prepare the Vegetables

  • Cut the tops off the tomatoes and bell peppers (reserve the tops as lids).
  • Scoop out the insides of the tomatoes (keep the flesh for the stuffing) and remove the seeds and white membranes from the peppers.
  • If using zucchinis or eggplants, cut them in half lengthwise and scoop out the flesh, reserving it for the stuffing.

Prepare the Stuffing

  • In a large pan, heat half of the olive oil over medium heat. Sauté the chopped onion until translucent, then add the garlic and cook for another minute.
  • Add the rice and stir for a few minutes until it’s coated with oil.
  • Stir in the tomato paste and the grated tomatoes (from the scooped tomato flesh), then add the chopped herbs, salt, pepper, and sugar.
  • Pour in the water or vegetable broth, reduce the heat, and let it simmer until the rice absorbs most of the liquid but is still undercooked (about 10 minutes). If adding ground meat, cook it separately and mix it into the stuffing.

Stuff the Vegetables

  • Fill each vegetable with the rice mixture, leaving some space at the top for the rice to expand.
  • Place the reserved tops on the vegetables as lids.

Bake the Yemista

  • Arrange the stuffed vegetables in a baking dish, drizzle with the remaining olive oil, and add a little water or broth to the bottom of the dish to keep them moist.
  • Cover with foil and bake in a preheated oven at 200°C (390°F) for about 1 hour. Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and slightly browned on top.

Serve

  • Let the Yemista cool slightly before serving. They can be enjoyed warm or at room temperature, often with a side of feta cheese and crusty bread.

Yemista is a versatile dish that can be adapted to taste, and it makes for a delicious and comforting meal that showcases the flavors of Greek cuisine!