Stuffed Peppers And Tomatoes (Yemista)

A lovely healthy dish (full of vitamin A, C and K), not difficult to make, but takes a bit of time (3h). Ingredients wise, this is a simple version, without nuts, raisins, or cheese (replacement).


  • 5 medium ripe tomatoes
  • 5 peppers
  • 250 g rice uncooked
  • 3 tbsp olive oil
  • 2 medium onion chopped fine
  • ½ cup fresh spearmint, minced
  • 1 ½ cup fresh parsley, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 4 large potatoes
  • 70 g tomato paste
  • 1 cup water
  • 2 tbsp olive oil


*precook the rice, optional

*sauté the onion, optional

Cut off (but keep) tops of the tomatoes and peppers. Scoop out the tomatoes flesh and keep. Remove seeds and membrane of the peppers. Place tomatoes and peppers on an oven pan/tray.

Take the tomato flesh and process it until pureed.

Add 3 tbsp olive oil, rice, onion, mint, parsley, 1 tsp salt, ½ tsp pepper (season to taste).

Stuff the vegetables with this mixture, and replace the tops.

Cut the potatoes, and cover in the mixture of 70 g tomato paste, 1 cup of water and 2 tbsp of olive oil (with salt and pepper to taste). Place amidst the vegetables.

Bake in preheated oven 180°C for about 2 hours.