Savor The Flavor: Yemista Recipe For Stuffed Vegetables

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Classic Yemista Recipe

Point: Yemista is a traditional Greek dish made with bell peppers, tomatoes, and a flavorful rice and herb stuffing.

Step 1: Preheat your oven to 375°F.

Greek Vegetarian Yemista – Veggies Don’t Bite

Step 2: Cut the tops off of bell peppers and tomatoes and scoop out the seeds and membranes.

Step 3: In a bowl, mix together cooked rice, chopped parsley, mint, dill, onion, garlic, tomato paste, olive oil, salt, and pepper.

Step 4: Stuff the peppers and tomatoes with the rice mixture and place them in a baking dish.

Step 5: Drizzle with a little more olive oil and bake for about 45 minutes, or until the vegetables are tender.

Unique Yemista Recipe: Mediterranean Stuffed Zucchini Boats

Point: Put a Mediterranean twist on the classic Yemista recipe by using zucchini as the vessel for the flavorful rice stuffing.

Step 1: Preheat your oven to 375°F.

Step 2: Cut zucchinis in half lengthwise and scoop out the flesh, leaving a hollow shell.

Step 3: In a bowl, mix together cooked quinoa, chopped sun-dried tomatoes, olives, feta cheese, pine nuts, parsley, garlic, lemon juice, olive oil, salt, and pepper.

Step 4: Stuff the zucchini boats with the quinoa mixture and place them in a baking dish.

Step 5: Drizzle with a little more olive oil and bake for about 30 minutes, or until the zucchinis are tender.

Innovative Yemista Recipe: Stuffed Portobello Mushrooms with Lentils

Point: Get creative with Yemista by using portobello mushrooms as the base for a hearty and delicious lentil stuffing.

Step 1: Preheat your oven to 375°F.

Step 2: Remove the stems from portobello mushrooms and gently scrape out the gills to create a hollow space for the stuffing.

Step 3: In a bowl, mix together cooked lentils, diced tomatoes, red onion, bell pepper, spinach, feta cheese, oregano, balsamic vinegar, olive oil, salt, and pepper.

Step 4: Stuff the portobello mushrooms with the lentil mixture and place them in a baking dish.

Step 5: Drizzle with a little more olive oil and bake for about 25 minutes, or until the mushrooms are tender.