Yemista, a traditional Greek dish, consists of vibrant peppers and tomatoes stuffed with a delightful mixture of rice and herbs. This dish exemplifies the Mediterranean diet, showcasing fresh vegetables and wholesome ingredients. Below is a detailed recipe for preparing this exquisite meal, perfect for a satisfying lunch or dinner.
Yemista Greek Stuffed Peppers and Tomatoes
Aromatic and flavorful, Yemista is not just a meal, but a celebration of Greek culinary traditions. This recipe incorporates fresh ingredients, combining them to create a harmonious dish that is both vegan and delicious.
Ingredients
- 4 large bell peppers (any color)
- 2 large tomatoes
- 1 cup of uncooked rice (preferably long-grain or jasmine)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
- 2 cups vegetable broth (for cooking rice)
- 1 tablespoon lemon juice (optional, for added flavor)
Instructions
- Preheat your oven to 375°F (190°C).
- Start by preparing the vegetables. Cut the tops off the bell peppers and remove the seeds. Reserve the tops for later use. Slice the tomatoes in half and scoop out the seeds, setting the insides aside for the filling.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they are soft and fragrant.
- Stir in the reserved tomato insides and cook for another 2–3 minutes. Next, add the rice, oregano, parsley, salt, and pepper, mixing well.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, cover and reduce the heat, allowing it to simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid.
- While the rice is cooking, prepare the vegetables for stuffing. In a separate bowl, mix any remaining ingredients with the cooked rice mixture.
- Fill each bell pepper and tomato with the rice mixture, packing it in gently. Replace the tops of the peppers.
- Place the stuffed vegetables upright in a baking dish, adding a splash of vegetable broth to the bottom of the dish to keep them moist while baking.
- Cover the dish with aluminum foil and bake for 30–35 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly.
- Once done, remove from the oven and let cool for a few minutes before serving. Drizzle with a little lemon juice if desired.
Enjoy your homemade Yemista as a fulfilling meal that captures the essence of Greek cuisine while being completely plant-based.