Yemista (Greek Stuffed Tomatoes and Peppers)

Yemista is a traditional Greek recipe for summer vegetables stuffed with rice and herbs. Whether it’s stuffed tomatoes or peppers, the vegetables are always roasted and delicious.

Your visit to Ikaria would not be complete without trying this authentic Greek dish, Yemista, also known as Gemista. It is highly versatile and can be made with any seasonal vegetable, such as peppers, tomatoes, eggplant, or zucchini. The filling is traditionally made with rice and vegetables; in some places, ground beef is used.

I was intrigued by the idea of trying them, so I visited a Greek restaurant in Lausanne. I know it is not as authentic as when you are in Greece, but they had a Greek cook, and he assured me that this was the right way of making it. 

So I’m filling juicy beefsteak tomatoes and sweet bell peppers with a herby rice. You can also use any leftover veggies like zucchini, carrots, or eggplant. For zucchini, take a look at Stuffed Zucchini Boats Recipe.

Why you will love this recipe?

1. It’s perfect for summer with its abundance of seasonal veggies.
2. It offers a genuine taste of Greek cuisine, full of flavor and plant-based goodness. If you enjoy vegetarian recipes from Greece, this traditional fasolakia is a must-try.
3. Made with wholesome ingredients, it’s a healthy option that follows principles of longevity-focused eating.

Yemista Recipe Ingredients

3 Tomatoes

It’s important to use juicy tomatoes with firm flesh, as their flesh, seeds, and juices flavor the rice. If you have abundance of ripe tomatoes, this Panzanella Toscana is a delicious Italian salad that you will love.

3 Bell Peppers (any color)

These stuffed artichokes are also very delicious.

For filling

filling of yemista differs from traditional Stuffed Bell Peppers.

It includes uncooked rice, onion, pine nuts, kefalograviera cheese and sultana raisins.

Dont’ forget to add fresh herbs like mint or peppermint and parsley.

You can also use chicken for filling, like in these Chicken Stuffed Bell Peppers.

For sauce

tomato paste

vegetable broth or water

olive oil

Alternatively, make this traditional Italian pasta sauce.

Fresh Herbs:

parsley or mint, alternatively peppermint works great

How to Make the Best Greek Stuffed Tomatoes and Peppers – Gemista

First step: Prepare the veggies

Preheat your oven to 375°F (190°C). Prepare the bell peppers and tomatoes by cutting off the tops and scooping out the flesh (retain this for the filling), creating hollow vessels. Set them aside.

Second step: Prepare the filling

In a skillet, heat some olive oil over medium heat. Add minced garlic and diced onion, and sauté until softened and fragrant. Sprinkle with herbs, mint and parsley finely chopped.

Blend the tomato flesh until pureed and add it to the skillet. Stir in the rice, shredded cheese pine nuts and sultana raisins, stirring constantly to prevent burning. There is no need for the rice to be cooked completely; it will finish cooking during the baking process.

Third step: Stuff the vegetables

Stuff each tomato and pepper with the filling mixture and close them with the tops of the veggies. 

Fourth step: Make the sauce

Mix together 1 cup of water and 1/2 cup of olive oil, then add a small spoonful of tomato paste along with a pinch of salt and pepper. Pour this mixture around the vegetables.