Entree: Greece – Peloponnese – Γεμιστά ➤ Yemista (Baked tomatoes and peppers stuffed with seasoned rice and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 6 large firm tomatoes (for stuffing), about 2 lb (900 g) total
- 4 large green bell peppers, tops cut off and seeds removed, about 1.5 lb (680 g) total
- 1 1/4 cups (250 g) long-grain rice, rinsed
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for drizzling
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) tomato paste diluted in 1/2 cup (120 ml) water
- 1 cup (240 ml) vegetable stock or water
- 1 tsp (4 g) sugar
- 1/2 cup (15 g) flat-leaf parsley, chopped
- 2 tbsp (8 g) fresh mint, chopped (or 1 tsp dried mint)
- 1 tsp (6 g) dried oregano
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 ml) olive oil for filling and baking juices
- 1/2 cup (120 ml) water to pour into the baking dish
- Optional: 1/4 cup (60 g) crumbled feta or grated graviera for serving

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the tomatoes and reserve the tops; scoop out pulp and seeds into a bowl, being careful not to pierce the tomato shells. Reserve tomato shells and tops. Trim pepper tops as needed and remove membranes and seeds.
2. In a skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add chopped onion and cook 5–7 minutes until translucent. Add garlic and cook 30 seconds.
3. Add the rinsed rice to the skillet and stir 1–2 minutes to coat grains in oil. Pour in the diluted tomato paste (tomato paste mixed with 1/2 cup (120 ml) water), vegetable stock, sugar, oregano, salt, and pepper. Bring to a simmer and cook uncovered 8–10 minutes until the rice is partially cooked and has absorbed most liquid (rice should still be slightly firm).
4. Remove from heat and stir in chopped parsley and mint. Taste and adjust seasoning.
5. Spoon the rice mixture into each tomato and pepper, filling but leaving a small gap for the rice to expand. Place the reserved tops back on the tomatoes.
6. Arrange the stuffed vegetables snugly in a baking dish. Drizzle 1/4 cup (60 ml) olive oil over them and pour 1/2 cup (120 ml) water into the bottom of the dish.
7. Cover the dish tightly with foil and bake 40 minutes. Remove foil and bake an additional 20–30 minutes until vegetables are tender and tops are lightly browned and juices have reduced.
8. Let rest 10 minutes before serving. Serve warm or at room temperature with a drizzle of extra olive oil and optional crumbled feta.