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4.86 from 7 votes

Yemista - Greek Stuffed Vegetables With Rice

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.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Greek
Keyword: Dinner, Oven baked
Servings: 4
Calories: 698kcal


For The Filling:

  • 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

For The Stuffed Vegetables:

  • 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
  • aluminum foil


For The Filling:

  • Using a box grater, grate the tomato insides along with the ripe tomato for the filling into a large mixing bowl.
  • Add the remaining ingredients for the filling, season with salt and pepper and combine well. Set aside.

For The Stuffed Vegetables:

  • Preheat oven to 446 °F / 230°C.
  • Rinse and prepare all the veggies. Cut off the ends of the zucchinis and peppers.
  • Slice off the top of each vegetable about 1-2 cm.
  • With a pointy tablespoon scoop of the tomato insides and set aside.
  • Remove any seeds and white membranes from the peppers leaving their insides clean.
  • 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.
  • Place all veggies in a large pan leaving enough space around them to place the potatoes.
  • Using a spoon fill each vegetable completely and place its top back on.
  • Add the potatoes all around the veggies to hold them in place.
  • Add just a drop of water in order to cover the bottom of the pan.
  • Pour the olive oil and season the veggies and potatoes with salt and pepper.
  • 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.


Calories: 698kcal | Carbohydrates: 63g | Protein: 10g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Sodium: 317mg | Potassium: 1859mg | Fiber: 15g | Sugar: 18g