Yemista - Greek Stuffed Vegetables With Rice

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By Kay Miranda

Yemista - Greek Stuffed Vegetables With Rice

Name: Yemista - Greek Stuffed Vegetables With Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 very ripe tomato; 1 small green bell pepper (finely chopped); 3 garlic cloves (minced); 1 small onion (minced); 1 small zucchini (grated); 6-8 fresh mint leaves (finely chopped); 13-14 tablespoons parboiled rice; 4 tablespoons olive oil; 4 medium-sized tomatoes; 3 medium-sized green bell peppers; 2 medium-sized zucchinis; 2 medium-sized eggplants; 3 medium-sized potatoes (peeled & cut into wedges); 120 ml olive oil; salt & pepper; salt & pepper; aluminum foil

14 steps

Prep:30minCook:1h

These Greek stuffed vegetables are baked in the oven along with potatoes, and plenty of olive oil. It's a light, flavorful dish made only with fresh ingredients.

Updated at: Thu, 17 Aug 2023 07:03:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories749.4 kcal (37%)

Total Fat44.5 g (64%)

Carbs82.2 g (32%)

Sugars18.8 g (21%)

Protein11.6 g (23%)

Sodium229 mg (11%)

Fiber15 g (54%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1tomato

very ripe

1green bell pepper

small, finely chopped

13 tablespoonsparboiled rice

4 tablespoonsolive oil

medium-sized, peeled & cut into wedges

120mlolive oil

Instructions

For The Filling:

Step 1

Using a box grater, grate the tomato insides along with the ripe tomato for the filling into a large mixing bowl.

Step 2

Add the remaining ingredients for the filling, season with salt and pepper and combine well. Set aside.

For The Stuffed Vegetables:

Step 3

Preheat oven to 446 °F / 230°C.

Step 4

Rinse and prepare all the veggies. Cut off the ends of the zucchinis and peppers.

Step 5

Slice off the top of each vegetable about 1-2 cm.

Step 6

With a pointy tablespoon scoop of the tomato insides and set aside.

Step 7

Remove any seeds and white membranes from the peppers leaving their insides clean.

Step 8

Using a melon baller or a sharp knife, remove most of the inside flesh of the zucchinis and eggplants and discard it. Leave a 1-2cm thick wall lining on the veggies.

Step 9

Place all veggies in a large pan leaving enough space around them to place the potatoes.

Step 10

Using a spoon fill each vegetable completely and place its top back on.

Step 11

Add the potatoes all around the veggies to hold them in place.

Step 12

Add just a drop of water in order to cover the bottom of the pan.

Step 13

Pour the olive oil and season the veggies and potatoes with salt and pepper.

Step 14

Cook for about 1 hour. After the first 20-25 minutes of baking, cover the pan with aluminum foil to prevent veggies from burning on top.