Stuffed Peppers Yemista

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Nutrition Facts

Servings 10

AuthorMyHorioTotal Time2 hrs 30 minsRatingDifficultyIntermediate

Stuffed peppers yemista (in Greek yemista means 'filled') is a nutritious and very delicious recipe that uses fresh peppers as the base vegetable that is stuffed with an aromatic meat and rice mixture. They are slowly baked in the oven until they are fork tender and nicely browned.

Feel free to use other vegetables along with or instead of green peppers, such as tomatoes, zucchini, or eggplant.

 1 lb ground beef
 1 lb ground pork I use spicy ground sausage
 1 large white onion; chopped
 6 cloves of garlic; pressed or chopped finelygarlic is a matter of preference; our family likes a lot
 1 cup arborrio riceor whatever rice you have on hand
 2 tsp salt
 1 tsp pepper
 1 tbsp each of cinnamon, mint, and oregano
 1 large bunch of parsley; chopped
 3 cups passata, or one 680 ml jar
 3 cups water; use same jar the passata came in2/3 jar of water in the meat sauce, and 1/3 on bottom of pan before putting in the oven
 ¼ cup extra virgin olive oil
 10 large peppers; tops taken off and insides cleanedany color peppers will do
 1 large potato; cut in thin wedges (optional)
1

To make stuffed peppers (yemista):

In large sized saucepan or dutch oven, add ground beef, ground pork, chopped onion, and rice.

Sauté until meat is no longer pink. Mix in garlic, salt, pepper, cinnamon, mint, and oregano.

2

Add the whole jar of passata to the meat mixture along with the olive oil.
Fill the empty passata jar with water, put the lid on and shake, so that all the tomato sauce is incorporated in the water.

Pour three quarters of the water into the meat mixture. Keep the rest to pour on the bottom of your baking tray.

Simmer, stirring occasionally, for about 30 minutes.

3

Turn the oven on to 350F (180C).
Clean and cut the tops off the peppers, and remove the seeds and ribs.
Place the peppers (without the tops) in a large baking tray.

Fill the pepper cavities to overflowing with the sauce mixture. Any leftover sauce can be spooned onto the bottom of the baking pan. Put the pepper tops on the filled peppers.

If you'd like to add a potato, peel and cut the potato into thin wedges and place around the peppers.

4

Pour the remaining water from the passata jar onto the bottom of the tray.
Use another cup of water if you have added potatoes to the tray.

Drizzle olive oil on top of everything.

Stuffed Peppers Yemista Before Going in the Oven

5

Cover with foil and cook for an hour. Remove the foil, and extra water if needed, and continue cooking for 45 minutes longer or until the edges on the peppers are slightly charred.

The peppers will be very wrinkly and you should be able to pierce them easily with a fork.

6

Remove the peppers from the oven.
Let them cool for five to ten minutes before serving.

These can also be served warm, which my family prefers.
If so, let the peppers cool for at least 30 - 60 minutes.

7

Serve with feta cheese (slabs or crumbled), a simple salad, and fresh bread.

See more delicious main meal recipes here.

Enjoy!

Ingredients

 1 lb ground beef
 1 lb ground pork I use spicy ground sausage
 1 large white onion; chopped
 6 cloves of garlic; pressed or chopped finelygarlic is a matter of preference; our family likes a lot
 1 cup arborrio riceor whatever rice you have on hand
 2 tsp salt
 1 tsp pepper
 1 tbsp each of cinnamon, mint, and oregano
 1 large bunch of parsley; chopped
 3 cups passata, or one 680 ml jar
 3 cups water; use same jar the passata came in2/3 jar of water in the meat sauce, and 1/3 on bottom of pan before putting in the oven
 ¼ cup extra virgin olive oil
 10 large peppers; tops taken off and insides cleanedany color peppers will do
 1 large potato; cut in thin wedges (optional)

Directions

1

To make stuffed peppers (yemista):

In large sized saucepan or dutch oven, add ground beef, ground pork, chopped onion, and rice.

Sauté until meat is no longer pink. Mix in garlic, salt, pepper, cinnamon, mint, and oregano.

2

Add the whole jar of passata to the meat mixture along with the olive oil.
Fill the empty passata jar with water, put the lid on and shake, so that all the tomato sauce is incorporated in the water.

Pour three quarters of the water into the meat mixture. Keep the rest to pour on the bottom of your baking tray.

Simmer, stirring occasionally, for about 30 minutes.

3

Turn the oven on to 350F (180C).
Clean and cut the tops off the peppers, and remove the seeds and ribs.
Place the peppers (without the tops) in a large baking tray.

Fill the pepper cavities to overflowing with the sauce mixture. Any leftover sauce can be spooned onto the bottom of the baking pan. Put the pepper tops on the filled peppers.

If you'd like to add a potato, peel and cut the potato into thin wedges and place around the peppers.

4

Pour the remaining water from the passata jar onto the bottom of the tray.
Use another cup of water if you have added potatoes to the tray.

Drizzle olive oil on top of everything.

Stuffed Peppers Yemista Before Going in the Oven

5

Cover with foil and cook for an hour. Remove the foil, and extra water if needed, and continue cooking for 45 minutes longer or until the edges on the peppers are slightly charred.

The peppers will be very wrinkly and you should be able to pierce them easily with a fork.

6

Remove the peppers from the oven.
Let them cool for five to ten minutes before serving.

These can also be served warm, which my family prefers.
If so, let the peppers cool for at least 30 - 60 minutes.

7

Serve with feta cheese (slabs or crumbled), a simple salad, and fresh bread.

See more delicious main meal recipes here.

Enjoy!

Stuffed Peppers Yemista