Stuffed Peppers and Tomatoes; Yemista

Stuffed Peppers and Tomatoes; Yemista

By Bonvila-

Yemista is a beautiful Greek recipe similar to the Turkish dish Dolma. Can be enjoyed hot or cold and can feed the whole family with Mediterranean goodness! This is our recipe but every village/city/family have their own secret ingredients and ways of cooking this delicious meal.

  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 2 large tomatoes
  • 6 tbsp olive oil
  • half a kilo ground beef*
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 400g long-grain rice
  • 250ml vegetable stock
  • handful parsley
  • handful fresh mint
  • 1 tsp dried oregano
  • ⅛ tsp chilli flakes
  • salt and freshly ground black pepper
    Preheat the oven to 160C/140C Fan/Gas 3.

    Start by preparing the vegetables for stuffing. Cut the tops off the peppers and tomatoes to create lids, put the tops to the side. Scoop out the tomato flesh and seeds and set aside to use later on, scoop out the pepper seeds and get rid.

    In a large pan over a medium heat, warm the ground beef*. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about 1 minute then add the tomato purée. Cook for a further 5-10 minutes.

    Add the rice and 150ml/5fl oz of the vegetable stock, raise to a simmer and and cook for 10 minutes, stirring occasionally. Season with desired about of salt, pepper and herbs.

    Arrange the peppers and tomatoes on a ovenproof dish and stuff the rice and meat mixture into them. Place the tops on the peppers and tomatoes and drizzle them all with the remaining olive oil. Cover with foil and bake for 1 hour. Remove the foil and bake for another 15–30 minutes until the vegetables and rice are cooked.

    Serve hot, warm or cold.
      *Alternatively this recipe can be made vegetarian by taking out the ground beef from the recipe!
      Sergen Erkarslan