Entree: Greece – Athens & Attica – Γεμιστά ➤ Yemista (Baked tomatoes and peppers stuffed with herbed rice)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 6 large tomatoes
- 6 medium green bell peppers (or long sweet peppers)
- 1 1/2 cups (300 g) medium-grain rice, rinsed and drained
- 1/2 cup (120 ml) extra-virgin olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup (80 ml) tomato paste
- 1/2 cup (120 ml) dry white wine or water
- 2 1/2 cups (600 ml) vegetable or chicken stock, hot
- 1 tsp (4 g) granulated sugar
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh mint, chopped (optional)
- 3 medium potatoes, peeled and quartered (optional, to roast alongside)
- 2 tbsp (30 ml) extra olive oil for the baking dish

Instructions

1. Preheat oven to 350°F (180°C). Slice a thin cap from the top of each tomato and reserve. Halve the peppers lengthwise or slice off tops to create openings. Carefully scoop out tomato pulp and seeds into a bowl, reserving juices in a separate bowl; set shells aside.
2. Heat 1/2 cup (120 ml) olive oil in a sauté pan over medium heat. Add chopped onion and cook until translucent, about 5–6 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste and cook 1–2 minutes, then add rice and toast, stirring 2 minutes. Pour in white wine (or water) and simmer until mostly absorbed, about 2 minutes.
4. Add reserved tomato pulp with juices, sugar, salt, pepper, chopped parsley, dill, and mint. Stir to combine, then add 1 cup (240 ml) of the hot stock and simmer gently until liquid is mostly absorbed and rice is partially cooked, about 8–10 minutes (rice should be al dente as it will finish cooking in the oven).
5. Remove pan from heat and let filling cool slightly. Taste and adjust seasoning. Spoon the rice mixture into each tomato and pepper, filling to the top but not packing tightly. Replace tomato caps.
6. Drizzle 2 tbsp (30 ml) olive oil in a large baking dish and arrange stuffed vegetables upright; add quartered potatoes (if using) around them. Pour remaining 1 1/2 cups (360 ml) hot stock into the dish (enough to come about 1/3 up the sides of the vegetables).
7. Cover dish tightly with foil and bake for 45 minutes. Remove foil and bake an additional 15–25 minutes until vegetables are tender and tops are slightly browned; if potatoes are used, ensure they are fork-tender.
8. Let rest 10 minutes before serving to allow flavors to settle. Serve warm or at room temperature with extra olive oil drizzled on top.