#yemista

Gemista Stuffed Vegetables Recipe (Recipe link in bio) #greekfood #yemista #gemista #cooking #recipe

❤️ STUFFED CAPSICUMS - YEMISTA/GEMISTA ❤️ I’ve been making these Yemista for years & every measurement has been perfected. I usually double the below recipe so we can enjoy them over two days. While the dish is easy, it is time-consuming, so extra is always worth it. It’s a sensational vegan dish & some days I think I prefer it even more than the mince version. I’m confident you will absolutely love these & won’t feel the need to search for another Yemista recipe again. And please—no-pre cooking the rice mixture, no breadcrumbs or extra water in the filling. These are super juicy! Although oregano is classic in Greek cooking, I avoid adding it to the rice mixture because it can be overpowering. Mixing it into the potatoes is all that’s needed, the oregano aroma infuses the dish without dominating it. INGREDIENTS Capsicum Filling: 1½ cups medium-grain rice 1½ tins crushed tomatoes 1 bunch parsley, finely chopped 1/2 bunch mint, finely chopped 1/2 bunch dill, finely chopped 6 garlic cloves, crushed or finely chopped 1½ brown onions, finely chopped ½ bunch shallots, finely sliced 1½ small zucchinis, grated 1½ carrots, grated 1½ tbsp vegetable stock powder ¾ tsp black pepper ½ cup EVOO Capsicums 10 medium red capsicums Potatoes 1.5kg potatoes, halved lengthways or quartered lengthways if large 140g tomato paste 1 tbsp oregano 3 tsp salt Cracked pepper ¾ cup EVOO Equipment 40 × 27 cm oblong baker (4.5 L) INSTRUCTIONS 1. Mix all filling ingredients in a large bowl & set aside. 2. Preheat oven to 250°C fan. Slice off capsicum lids, remove seeds & membrane, wash well & drain excess water. Arrange upright in the baking dish. 3. In another bowl toss potatoes with tomato paste, oregano, salt, pepper & EVOO. 4. Fill capsicums with approx 3 tbsp filling & replace lids. Arrange potatoes around them. Pour remaining potato marinade over the top of the capsicums & add ½ cup water to the dish. 5. Cover with baking paper & tightly with foil. Reduce oven to 200°C fan. Bake 2 hours, then uncover & bake 20 minutes until capsicums are caramelised & potatoes golden. #yemista #gemista #stuffedcapsicum #bestveganfood #healthyvegan #greekrecipes #veganfood #wholesomefood

Yemista was voted the 8th best vegetable dish on @tasteatlas Awards 25/26. This humble dish captures everything we love about Greek summer. Juicy vegetables packed with fragrant herbs, slow-baked until they’re bursting with flavour. Every bite feels like sunshine. From island kitchens to mountain villages, Gemista is never exactly the same. No matter the version, it’s always pure comfort. Warm or cooled, simple or dressed up, Gemista proves that Greek food shines brightest through its traditions. 🍅🌿 #Yemista #Gemista #StuffedVegetables #Greece #GreekFood

🧿 Cooking with YiaYia is here, and today Mum is making one of our family favourites… stuffed tomatoes, or Yemista as we say in Greek. Slow-baked tomatoes filled with herbs, rice and all the beautiful flavours she’s been cooking with her whole life. Simple, comforting and the kind of recipe that instantly makes the house smell like home. I hope you enjoy watching YiaYia in the kitchen. She cooks with her hands, not much measuring her heart and a lifetime of love. Save this one if you’re a Yemista lover too. Mums Yemista - Stuffed tomatoes This is mum rescipe so measurements are approximate Makes 19 tomatoes and 5 capsicums (any filling left over can be frozen) 19 truss tomates 5 red capsicums 700g fresh topside mince 1 large brown onion Olive Oil 3 spring onions chopped 1.5 cups chopped flat parsley 1 cup chopped dill 1 cup mint chopped 1 zucchini grated 2 cups short grain rice / 1tbs per tomato & cap. Salt and Pepper 25g Unsalted butter Parmesan cheese 1. Fry mince in 1/2 cup olive oil and chopped brown onion on medium heat 2. Prepare the tomatoes; Wash well & slice the top leaving a quarter of the lid attached. 3. Use a melon baller to scoop out the flesh. Retain the inside tomato. Add to a food processor and blitz. Add this to the mince mixture and cook off until it is a thick sauce and all the juices are gone. Add 1 tbs salt. 4. In an XL bowl add all the chopped herbs, zucchini, spring onions. 5. Add 1/4 cup olive oil and 1 heaped tbs salt and pinch of cracked black pepper 6. Wash rice and add to the mince mixture 7. Add mince to the herb mixture and toss well, ensure it is glossy, otherwise add more olive oil 8. Fill tomatoes with the filling leaving room for the rice to expand 9. Add 1 cup water to the baking tray and drizzle the tomatoes and capsicums with olive oil. 10. Cover with foil and bake in a preheated 200° for 1 hour 15 mins- 1 hr 30 mins 11. Remove foil and top each tomato and capsicum with a little square of butter. Sprinkle with parmesan cheese and bake for a further 30-40 mins until the tops are golden Multiquick from @braunhouseholdanz #gifted #dezicooks #greekcuisine #stuffedtomatoes #cookingwithYiayia #melbournefoodie

Kathy Tsaples @sweetgreekshop Yemista - stuffed vegetables with meat 🫑❤️ Seasonal vegetables like tomatoes, capsicums, eggplant and zucchini are stuffed with rice and herbs then served as a main meal. Ingredients 500g minced meat (preferably beef) 3 large tomatoes 2 red capsicums 1 green capsicum 2 small round zucchinis 1 large eggplant 2 large potatoes, cut into wedges 1 cup of feta, crumbled 2 large onions, grated 5 cloves of garlic, crushed 2 cups short-grain rice 1 cup olive oil 1 cup water 2 tsp tomato paste 1/2 cup mint, 1/2 cup parsley, 1/2 cup basil, chopped 1 tsp oregano 1/4 tsp cinnamon 1/4 tsp allspice 1-2 tsp salt 1/2 tsp pepper Method Preheat oven to 180° C. Slice off and put aside the tops of the tomatoes, capsicums, and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon, and keep these for later. Seed the capsicums without piercing the skin. Sprinkle the interior of the vegetables ‘shells’ with a little salt and set aside. Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells. Blanch the eggplant and the capsicums in boiling water for about 3 min and drain. Arrange all the vegetables in a baking dish. Finely chop all the flesh that has been scooped out from the tomatoes, zucchini and eggplant. Heat half the olive oil in a pan over high heat. Add your meat and cook until brown. Add the onion and the garlic and all the flesh from your vegetables. Cook this mixture for about 5 min, stirring frequently. Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta. Spoon the mixture into the vegetable shells until they are three-quarters full and replace the tops on the tomatoes, capsicums and zucchini. On a baking dish, arrange the stuffed vegetables and put potato wedges in between them. Sprinkle a little salt, pour in about 1 cup of water and then drizzle the remaining olive oil all over. Bake in a moderate oven for about 1½-2hrs. Check halfway. If the tops brown too quickly, cover loosely with aluminium foil. Serve hot or at room temperature. #melbournefood #greekfood #gemista #stuffedpeppers

GEMISTA - Roasted Stuffed Peppers These vibrant beauties are not only a delightful taste of Greece but will also become a favorite in your kitchen. I like to use red capsicums because they are succulently sweet and hold their shape whilst baking. They are the perfect vessel for my rich meaty tomato based sauce and rice filling. They are plump, vibrant in colour bursting with fresh flavours and baked to tender, delicious perfection.The combination of sweet, juicy capsicums with the savory filling and fresh herbs creates a harmonious balance of flavours and textures. My Gemista were featured in The Mediterranean Lifestyle Magazine which is based in Mallorca, Spain. Kali Orexi Love @helens.kouzinaki ❤️ INGREDIENTS ~ 8-10 red capsicums 3 potatoes - cut into wedges FILLING~ 1 kg mince (half beef, half pork) Extra virgin olive oil 5-7 garlic cloves, minced 2 brown onions, chopped 1 bunch of parsley, chopped 1/2 bunch fresh mint, chopped 2 tbs tomato paste 1 can mutti polpa(400g) plus 1 can water(chopped tomatoes) 1 cup medium grain rice Handful of crumbled fetta 2-3 tbs grated cheese - your choice 1 tbs sugar 2 tomatoes cut in slices Salt & pepper RED TOMATO SAUCE ~ 1 tbs tomato paste 1 can mutti polpa plus 2 cans water Olive oil - drizzle Salt & pepper METHOD ~ in Comments below ⬇️

Gemista - Stuffed Vegetables 🫑🍅 Today, @toniabuxton is making her Gemista (yemista), a popular Greek dish featuring stuffed peppers and tomatoes with a delicious rice, herb and tomato filling - and it’s veggie friendly! 🌱 If you like dishes that are bursting with flavour and colour, make this at home with our recipe below 🙌 Gemista - Stuffed Vegetables - 6 ripe, large tomatoes - 4 peppers - 1 tomato to grind - 2 onions - 4 Potatoes - 1 bunch parsley - 1 small bunch mint, destalked - 1 heaped tbsp dried oregano - 250ml of olive oil - 200gr rice - 1 tbsp tomato paste - 300ml water or vegetable stock - Salt and pepper to taste Method: 1. Cut the top of the tomatoes and scoop out the interior. Grind or finely chop the inside of the tomato for the filling. Keep the outside of the tomato and the lid and place them on a large baking tray. 2. Cut the tops of the peppers, scoop out all seeds and add the pepper and their lids to the tray. 3. Chop the herbs finely and dice the onions. 4. Heat 3/4 of the olive oil in a pan and add the onions, tomato paste, chopped tomatoes, oregano, herbs and rice. Add salt and pepper and mix. Add 150ml water and leave to simmer for a few minutes. 5. Spoon the rice filling into each tomato and pepper to 3/4 as it will expand when baked. 6. Add the potatoes around the tray, the rest of the olive oil, 150ml water, salt and pepper and bake into a 180 degree heat oven for 45 mins. 7. Take out, let cool for a bit and serve. This food can be eaten in room temperature as well. We also recommend adding some feta because everything’s better with a little bit of feta! #therealgreek #recipeoftheday #gemista #stuffedpeppers #veganrecipes

Yemista made the REAL Greek way with fresh seasonal veggies and greens all from the garden! 🇬🇷 A famous Greek dish that can also be prepared with minced meat but in my opinion is way better ‘vegan’ when using home grown produce which has so much flavour! 😋 Comment ‘YEMISTA’ for the full receipe! 🍅 #greekcooking #greekfood #gardentotable #veganrecipes #nikosgarden

Yemista is a traditional Greek dish of tomatoes and peppers stuffed with herbed rice and baked until tender and flavorful. Repost @therealgreekchef STUFFED PEPPERS WITH RICE, VEGETABLES, AND PINE NUTS. INGREDIENTS 12 medium-sized peppers 4 medium-sized firm tomatoes 4 medium potatoes 4 grated ripe medium-sized tomatoes for the filling 4 medium ripe tomatoes and the insides of the tomatoes we opened 5 green onions 1 dry onion 2 cloves of garlic 1 1/2 tablespoons of risotto rice for each pepper, about 500g 1/2 bunch of mint 1/2 bunch of dill 1 bunch of parsley 1 lemon (juice and zest) 1/3 bunch of fresh basil 100ml olive oil for the filling 100ml olive oil for the sauce and on top of the stuffed peppers before baking salt, pepper oregano for the sauce METHOD 1. Rinse the rice until the water runs clear. 2. In a bowl, combine the rice, all the herbs, the tomato, the zest and juice of the lemon, salt, pepper, and oil, and mix well. 3. In another bowl, mix half of the tomatoes and the insides of the tomatoes we removed for the filling with oil, salt, pepper, oregano, and basil. 4. In a baking dish, pour the sauce, then place the peppers and the tomatoes to be filled, filling them just before the edge. Cover and place the potatoes around and in between. Cover with damp parchment paper and aluminum foil and bake at 200 degrees Celsius for 1 hour. Uncover and continue baking at 180 degrees Celsius until they get a nice color, about 15 to 20 minutes depending on the oven. Reposted from @therealgreekchef

🍅 Greek Stuffed Tomatoes (Gemista / Yemista) A classic Mediterranean dish where juicy tomatoes are filled with a fragrant rice and herb mixture—simple, wholesome, and full of flavor. 🥣 Ingredients: 4 large ripe tomatoes ½ cup rice (short or medium grain) 1 small onion (finely chopped) 2 tbsp olive oil 1–2 cloves garlic (minced) 2 tbsp fresh parsley (chopped) 1 tbsp fresh mint or dill (optional) ½ tsp salt ½ tsp black pepper ½ tsp dried oregano 1 cup water or vegetable broth 1–2 tbsp tomato pulp (from inside tomatoes) Optional add-ins: Pine nuts or raisins (for sweet-savory balance) Crumbled feta cheese Diced zucchini or bell peppers ⏱️ Instructions: Prep the tomatoes Slice off the tops and carefully scoop out the pulp. Keep the pulp for later. Make the filling Heat olive oil in a pan. Sauté onion and garlic until soft. Add rice, tomato pulp, herbs, salt, pepper, and oregano. Stir well. Partially cook Pour in water/broth and simmer for 5–7 minutes (rice should be slightly undercooked). Stuff Fill each tomato with the mixture (leave a little space for rice to expand). Place tops back on. Bake Arrange in a baking dish, drizzle with olive oil, and bake at 180°C (350°F) for 45–60 minutes until tender. Rest & serve Let cool slightly before serving—flavors deepen as it rests. ✨ Tips: Add sliced potatoes around the tomatoes to cook in the juices 🥔 Best served warm or at room temperature Drizzle with extra olive oil before serving for authentic taste #mediterraneanfood #mediterraneanlife #mediterraneandietrecipes #mediterraneanrecipes #healthyrecipes

Who loves Gemista /Yemista- Rice filled, Baked vegetables ? 🤤 I only had one !!! 👌😂 #eat www.iagtm.com.au

day 25 of my Lenten series: TOMATO YEMISTA how many times can I say tomato in one voiceover?! 🤨 I chose to share a tomato-only version of yemista because tomatoes are hands-down my favorite (though I know plenty of people who claim peppers are the real star — no judgment!). This version skips the meat and lets the herbs, olive oil, and rich tomato flavor shine. thanks for following along on my Lenten series I hope you found a dish or 25 that you love and can add to your repertoire! ❤️👩🏻‍🍳 recipe is up on my substack now <3 #tomato #yemista #greek #vegan #lent