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Yemista - Stuffed tomatoes and peppers with rice and herbs

The protagonist of Greek summer


  1. Grill the aubergines, let them drain and peel them.

  2. Place the tomatoes and peppers in a 40 cm pan to see exactly how many it will take

  3. Cut the tomatoes and peppers and place the tomato pulp in a bowl

  4. In the bowl add peeled tomatoes and blend them

  5. Preheat the oven at 180 degrees Celsius with the fan off

  6. Pass the onions and garlic through the grater and add them to the bowl with the filling

  7. Finely chop the spring onions and herbs and place them in the bowl

  8. Add the aubergines, salt and pepper and olive oil and stir

  9. Add the rice and stir

  10. Fill the tomatoes and peppers and close their lids

  11. Place potatoes in the gaps between the fillings

  12. Pour olive oil on top

  13. Bake covered with a greased pan for 45 minutes and then remove and bake for another hour and a quarter.


12 medium peppers (thin-skinned)

6 large tomatoes

1 large red bell pepper

285 g jasmine rice 

2 bunches of spring onions (250 g)

2-3 dry onions (150 g)

1 bunch of parsley (60 g)

1 bunch of mint (70 g)

3-4 cloves of garlic

2 medium grilled eggplants (the flesh)

2 potatoes

150 ml olive oil

salt + pepper

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