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Taste of Home | Yemista (Greek stuffed vegetables)

Submitted by:Evangeline Simones
Portion size: 2-3 stuffed vegetables
Recipe yields:6-8 servings (15 stuffed vegetables)

Why they submitted this recipe: Christiana Simones, the granddaughter of Greek immigrants, grew up surrounded by the rich traditions her grandparents cherished—especially those rooted in Greek cuisine. Mediterranean food is known for its vibrant flavors and fresh, seasonal ingredients, and this Yemista recipe beautifully embodies that heritage. A beloved dish in Greek households, Yemista—stuffed vegetables—is particularly popular in the summer when garden-fresh produce is plentiful.

Ingredients

  • 12-15 assorted large, ripe vegetables (tomatoes, zucchini, eggplant, bell peppers)
  • 3 leeks
  • sliced 1 large onion
  • finely chopped 2 cloves garlic, minced
  • 1 ½ cups white rice (medium, long-grain or arborio)
  • ½ pound ground beef (can be omitted)
  • ½ cup olive oil
  • 1 ½ cups water or vegetable broth
  • ½ cup fresh parsley, finely chopped
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • 2 medium potatoes, peeled and cut into wedges (for roasting)

Directions

  1. Prepare the Vegetables: Cut the tops off the vegetables. Set the tops aside. Scoop out the insides of the vegetables and dice.
  2. Prepare the Filling: Heat half the olive oil in a pan over medium heat.
  3. Sauté the onion until soft, then add garlic and ground beef. Cook until the beef is browned.
  4. Stir in the rice, 3/4 of the diced vegetables, parsley, oregano, salt, and pepper. Cook for 5 minutes.
  5. Add ½ cup water or broth and simmer for another 5 minutes until the liquid is mostly absorbed.
  6. Stuff the Vegetables: Fill each hollowed-out vegetable about ¾ full with the mixture (the rice will expand). Place the tops back on.
  7. Assemble and Bake: Arrange the stuffed vegetables in a baking dish. Add potato wedges around them. Pour the remaining blended tomato mixture and 1 cup of water over the vegetables. Drizzle with the remaining olive oil.
  8. Cover with foil and bake at 375°F for 1 hour. Then uncover and bake for another 20-30 minutes, until the vegetables are tender and slightly charred.
  9. Serve: Let them rest for 10-15 minutes before serving. Yemista is often served with feta cheese and crusty bread.

Notes

Vegan? No
Vegetarian? No
Contains pork? No
Contains alcohol? No