Yemista Recipe
Make Yemista Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Filling
Topping
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 180°C (350°F). Cut the tops off the bell peppers, tomatoes, zucchini, and eggplant. For the tomatoes, scoop out the insides and set them aside. Chop the insides of the zucchini and eggplant and set aside.
- 2
Make the Filling
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent. Add the ground beef or lamb and cook until browned. Stir in the rice, chopped parsley, tomato paste, salt, and black pepper. Mix well and cook for another 5 minutes.
Stuffing
- 3
Stuff the Vegetables
Take the filling mixture off the heat and fill each vegetable with the rice and meat mixture. Place the stuffed vegetables upright in a baking dish.
Baking
- 4
Bake the Yemista
Drizzle the stuffed vegetables with 2 tablespoons of olive oil and pour in a little water (about 1/2 cup) into the baking dish. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the tops are golden and the vegetables are tender.
Serving
- 5
Serve the Yemista
Once baked, remove from the oven and let cool for a few minutes. Garnish with crumbled feta cheese and fresh parsley before serving.
