Greek Stuffed Vegetables

Greek Stuffed Vegetables

Ready for a moderately difficult recipe? This is Yemista, a beautiful Greek dish, full of colors, flavors and comfort. And 100 percent plant-based.



  • 8 tablespoons parboiled rice of your choice (many use medium grain white rice)
  • 1 small zucchini, grated
  • 1/2 small onion, chopped fine
  • 4 mint leaves, chopped fine
  • 1 very ripe tomato, grated
  • Insides of large tomatoes, if using, grated
  • 1 tbsp tomato paste
  • 1 tsp minced garlic
  • 2 tbsp olive oil


  • 6 assorted vegetables, such as:
  • Eggplants
  • Large tomatoes
  • Medium zucchini
  • Bell peppers
  • About 1.5 lb small yellow potatoes, cut in half or in wedges, depending on the size
  • 1/4 cup olive oil
  • Salt and pepper to taste


  • Mixing bowl
  • Kitchen knives
  • Cutting board
  • Measuring spoons and cups
  • Melon baller or pointy spoon
  • Large baking pan

How to:

Preheat the oven to 445 degrees. Mix the stuffing ingredients together in a mixing bowl. Set aside. Cut the bases of the peppers and tomatoes so that they are even and the vegetable will stand up straight. Cut a slice off the tops of the bell peppers and tomatoes, about one fourth of the way down from the top, being careful not to cut into the base of the stalk. Remove the seeds and membrane from inside the peppers. Scoop out the insides of the tomatoes, using a pointy spoon, grate or chop them fine and mix into the stuffing. Slice ends off the eggplants and zucchinis, then slice them lengthwise in half. Scoop out a trough in each half, using a melon baller or pointy spoon. Fill each vegetable about 2/3 full. Put each top back on each vegetable so that it has a good fit to hold in the stuffing and keep the steam in.

Arrange the vegetables in the baking pan. Arrange the potato pieces around them to hold them in place. Pour a little water in the bottom of the pan. Drizzle the 1/4 cup olive oil all over the vegetables and potatoes. Salt and pepper everything to taste, lifting each top as well and seasoning the stuffing inside. Bake in the preheated oven for 20 minutes, until the vegetables are nicely browned. Cover with aluminum foil and continue baking for about 40 minutes.

Serve as soon as you can from the oven. Gorgeous!