Main CourseDinner

Yemistes (Greek Stuffed Vegetables)

Name: Yemistes (Greek Stuffed Vegetables)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: greek, mediterranean
Ingredients: 2 pcs red bell pepper halved and seeded; 2 pcs tomato tops cut off, pulp scooped out; 2 pcs zucchini cut in half lengthwise, pulp scooped out; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 0.75 cup short grain rice rinsed; 1 cup tomato pulp from scooped tomatoes, chopped; 0.5 cup fresh parsley chopped; 0.25 cup fresh mint chopped; 0.33 cup olive oil; 0.5 cup vegetable broth; 0.5 cup water; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs potato peeled and quartered

Yemistes are classic Greek vegetables, typically tomatoes, bell peppers, or zucchini, stuffed with a flavorful rice and herb mixture. This recipe offers a hearty and aromatic vegan main course, perfect for a Mediterranean-inspired meal.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 443 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcsred bell pepper, halved and seeded
2 pcstomato, tops cut off, pulp scooped out
2 pcszucchini, cut in half lengthwise, pulp scooped out

filling

1 pcsyellow onion, finely chopped
3 clovegarlic, minced
0.75 cupshort grain rice, rinsed
1 cuptomato pulp, from scooped tomatoes, chopped
0.5 cupfresh parsley, chopped
0.25 cupfresh mint, chopped
0.33 cupolive oil

liquid

0.5 cupvegetable broth
0.5 cupwater

seasoning

0.5 tspsalt
0.25 tspblack pepper

side

2 pcspotato, peeled and quartered

Equipment

large pan · measuring cups · measuring spoons · oven · cutting board · knife · baking dish

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
Prepare the vegetables: halve and seed the bell peppers, cut the tops off the tomatoes and scoop out the pulp (reserve pulp), and cut zucchini in half lengthwise and scoop out the pulp. Arrange the hollowed-out vegetables in a large baking dish.
About 10 min
Cook’s note: Leave a small amount of flesh in the vegetables for structure.
3
For the filling, heat a tablespoon of olive oil in a pan over medium heat. Sauté the onion until softened and translucent, about 5-7 minutes.
About 7 min
4
Add the garlic to the pan and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Stir in the rinsed short grain rice, chopped tomato pulp, fresh parsley, fresh mint, remaining olive oil, salt, and black pepper. Mix well to combine.
About 2 min
6
Carefully spoon the rice filling into each hollowed-out vegetable, filling them about two-thirds full to allow space for the rice to expand.
About 5 min
Cook’s note: Don't overfill, or the rice will be undercooked.
7
Place the potato quarters around the stuffed vegetables in the baking dish.
About 2 min
8
Pour the vegetable broth and water into the bottom of the baking dish.
About 1 min
Cook’s note: The liquid helps steam the vegetables and cook the rice.
9
Cover the baking dish loosely with aluminum foil and bake for 60 minutes.
About 1 hr
Cook’s note: The foil traps steam, ensuring the rice cooks evenly.
10
Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
About 15 min
Cook’s note: The last 15 minutes allow the vegetables to brown slightly.
11
Let the yemistes rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the flavors to meld and the rice to set.

Per serving

Nutrition

72%Score

Calories: 442.8kcal
Protein: 8.2g
Carbs: 59.9g
Fat: 19.9g
Fibre: 7.1g
Sugar: 11.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover yemistes in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or a preheated oven until warmed through.