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Yemista / Stuffed Peppers

Yemista / Stuffed Peppers

Yemista / Stuffed Peppers

Main Course

70-85 min

4-8 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 4 large tomatoes
  • 4 bell peppers (any color)
  • 2 zucchini
  • 2 eggplants
  • 1 cup long-grain rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 1/4 cup olive oil, plus more for drizzling
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • Salt and pepper to taste
  • 1 cup vegetable or chicken broth

About the dish:

Yemista, also known as Greek stuffed vegetables, is a popular and delicious dish that showcases the flavors of fresh vegetables filled with a flavorful rice and herb mixture. The word "yemista" translates to "stuffed" in Greek, and it refers to a variety of vegetables such as tomatoes, peppers, zucchini, and eggplants that are hollowed out and filled with a savory stuffing.The dish is often enjoyed as a main course or as a side dish, served with a side of Greek salad and some crusty bread. Yemista is a versatile recipe, allowing you to adapt it to your preferences by using different vegetables or adding ingredients like pine nuts or raisins to the stuffing mixture. It's a fantastic way to savor the flavors of the Mediterranean and enjoy a wholesome and vibrant meal. Here's a recipe to make Yemista:


  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the tomatoes, peppers, zucchini, and eggplants. Hollow out the vegetables, removing the seeds and pulp, using a spoon or a small knife. Set aside.
  3. n a large bowl, combine the rice, chopped onion, minced garlic, chopped parsley, chopped mint, chopped dill, olive oil, tomato paste, dried oregano, salt, and pepper. Mix well to combine.
  4. Stuff each vegetable with the rice and herb mixture, filling them generously but leaving a bit of space at the top for the rice to expand.
  5. Place the stuffed vegetables in a baking dish or roasting pan. Drizzle some olive oil over the top of each vegetable.
  6. Pour the vegetable or chicken broth into the bottom of the baking dish, surrounding the stuffed vegetables.
  7. Cover the dish with foil and bake in the preheated oven for about 45 minutes to 1 hour, or until the rice is cooked and the vegetables are tender.
  8. Remove the foil and continue baking for an additional 15 minutes, or until the tops of the vegetables are slightly browned.
  9. Once cooked, remove the Yemista from the oven and let them cool for a few minutes.
  10. Serve the Yemista warm or at room temperature, drizzled with some of the cooking juices from the pan.
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