Yemista Greek Stuffed Peppers

Bring the flavors of the Mediterranean to your table with Yemista, traditional Greek stuffed peppers that celebrate fresh, wholesome ingredients and vibrant, aromatic seasonings. This comforting dish features bell peppers filled with a savory mixture of rice, onion, garlic, parsley, and mint, enhanced by sweet and tangy diced tomatoes. Slow-baked alongside tender potato wedges in a rich tomato-ketchup sauce, these stuffed peppers turn irresistibly soft and caramelized in the oven. Perfect as a hearty vegetarian main or an impressive side dish, Yemista delivers authentic Greek flavors with every bite. Serve warm and garnish with a drizzle of olive oil for the ultimate Mediterranean feast.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 6 whole bell peppers
• 200 grams white rice
• 60 milliliters olive oil
• 1 large yellow onion
• 3 whole garlic cloves
• 30 grams fresh parsley
• 10 grams fresh mint
• 400 grams canned diced tomatoes
• 2 tablespoons ketchup
• 200 milliliters water
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 2 medium potatoes

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice off the tops of the bell peppers and remove the seeds and membranes. Keep the tops to use as lids.

Step 3

Rinse and drain the rice thoroughly under cold water.

Step 4

Heat 3 tablespoons of olive oil in a skillet over medium heat. Finely chop the onion and garlic, and sauté them until translucent, about 3-4 minutes.

Step 5

Add the rice to the skillet and stir to coat it in the oil. Cook for 2-3 minutes until the rice becomes slightly translucent.

Step 6

Chop the fresh parsley and mint, and stir them into the rice mixture.

Step 7

Pour half of the canned diced tomatoes into the skillet. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar. Stir to combine, then remove from heat.

Step 8

Season the interior of the bell peppers with a pinch of salt. Fill each pepper 3/4 of the way with the rice mixture, as the rice will expand during cooking.

Step 9

Place the peppers upright in a baking dish and cover them with their tops.

Step 10

Peel and slice the potatoes into wedges and arrange them around the stuffed peppers in the baking dish.

Step 11

In a bowl, mix the remaining diced tomatoes, ketchup, 200ml water, 3 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pour this sauce evenly over the peppers and potatoes.

Step 12

Cover the baking dish with aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 15 minutes to allow the peppers to brown slightly on top.

Step 13

Remove from the oven and let the dish cool for 10 minutes before serving. Serve warm with a drizzle of olive oil and extra parsley if desired.

Nutrition Facts

Serving size	2401.2 grams (2401.2g)

Amount per serving	% Daily Value*
Calories	1605

Total Fat 70.70g	91%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 8.80g
Cholesterol 8mg	3%
Sodium 5680mg	247%
Total Carbohydrate 223.60g	81%
Dietary Fiber 34.20g	122%
Total Sugars 56.80g
Protein 28.70g	57%

Vitamin D 0IU	0%
Calcium 416mg	32%
Iron 14mg	80%
Potassium 5182mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 7.0%

Carbs: 54.4%