Greek Stuffed Vegetables (Γεμιστά): Always dangerous territory when sharing a national classic such as Yemista (stuffed vegetables). A taverna staple, lovingly baked all morning and oozing with olive oil, every Taverna will have their take on this Greek favourite.
Inspiration
This recipe is the simple vegetarian version – a mixture of all our local tavernas’ yemista recipes rolled into one, through years of dedicated tasting. I will explore the meaty version later. I have also omitted a cheesy topping such as feta or parmesan as I prefer to serve the feta on the side and let my guests combine the flavours to their liking.
Use Mint, Basil, Dill and Parsley
The distinctive taste comes from a combination of mint, basil, dill, and parsley. I would opt for red onions, large tomatoes, fresh green and red bell peppers, or Florina red peppers cut lengthways. Indeed, you can also use the bell peppers lengthways for these Greek Stuffed Vegetables. The key is fresh ingredients.
The Rice?
This is a simple farmhouse table dish made from seasonal store cupboard ingredients. You are stuffing your vegetables with the early stages of a ‘risotto’, infusing and sealing the rice, ready to be gently baked with plenty of olive oil. There is considerable debate about the type of rice and whether it should be pre-cooked or not. If you use sticky short-grain rice, it will be more glutinous. If you use long-grain rice, it will need more liquid and a longer cooking time. No panikos – use what you have in the cupboard. For me, risotto rice works well.
It’s one of those recipes where you either have too much filling or not enough. If you have too much, spread the rice with the potatoes around the dish or freeze it for next time. The rule of thumb is one generous tablespoon of rice per medium-sized vegetable.
For similar dishes, please visit our pasta, beans and rice section.
Greek Stuffed Vegetables (Γεμιστά)
Equipment
- A roasting dish or tin to fit all the vegetables comfortably
Ingredients
Vegetables
- 3 onions
- 3 large tomatoes
- 3 red pepper I prefer the long red Florina peppers but round bell peppers are more traditionally used
- 3 green pepper
- 4 large potatoes, peeled and quarted
Rice Filling
- approx 350 g short grain rice such as Arborio. The rule of thumb is one tablespoon of rice per vegetable You can also use a glutinous rice or sticky rice
- 1 grated courgette
- 1 grated carrot
- 1 banana mild chilli pepper
- 2 tbsp finely chopped celery and celery leaves optional
- 1 bunch each of mint, basil and parsely or replace parsely with fresh coriader
- 1 generous tsp dill optional
- 3 cloves garlic grated
- 1 tbsp tomato paste
- 400-500 ml chicken stock or water with either a vegtable or chicken stock cube
- 1 juice of a lemon
- 1 tsp dried oregano
- 1 tsp grated nutmeg
- 4 whole cloves or a generous pinch of powdered cloves
- 5 all-spice berries or ½ tsp powdered all-spice
- salt and freshly ground pepper
- olive oil
To serve
- olive oil
- 1 tbsp basil, coriander or mint leaves
Instructions
- Pre-heat the oven to 180°C.
Vegetable Preparation
- Cut the tops off the onions and remove the inner flesh, keeping only the outer shell. Put the shells into a large baking tray, drizzle with olive oil and season with salt and pepper. Grate the spare onion and set aside.
- Cut the stem top of the peppers and clean inside removing any seeds. If you are using bell pepper you can keep the tops as lids. Lightly score inside in the peppers – but don't pierce the skin. Place the peppers with the onions in the baking tray and season as above.
- Cut the stem top of the tomato and carefully remove the inner flesh without damaging the outer skin. Reserve the tops to replace as lids later. Place the tomatoes alongside the peppers and onions, seasoning and drizzling with oil as before. Finely chop the tomato flesh and set aside.
- Toss the potatoes in the lemon juice, 150ml olive oil and oregano. Season generously with salt and pepper. Tuck the potatoes around the vegetables to help keep the peppers upright. Everything should fit snugly into the pan without overlapping. Pour any remaining oil and lemon over the vegetables.
Rice Filling
- Finely grate the courgette, carrot and chill pepper.
- Finely chop all the herbs keeping aside a few basil or mint leaves for serving.
- In a large frying pan, gently sauté the grated onion in olive oil. Add the spices, carrot, celery and courgette. Cook for about 2 minutes, then add the rice and herbs. Coat the rice with oil and let it cook for a further 2 minutes.
- Stir in the tomato paste and chopped tomatoes, then let it simmer for a minute to allow the liquid to absorb. Add 200ml of stock and simmer for 5-7 minutes. Stir if necessary – don't let it stick. You want a thick, yet slightly runny, risotto consistency, but the rice won't be fully cooked – just softened.
Assemby
- Fill all the vegetables two-thirds full of rice, allowing for expansion. Add a couple of teaspoons of stock to each vegetable. Pour the remaining stock around the vegetables and replace the cut off tops (lids!).
- Cover with tin foil and cook for 50 minutes. Remove the foil and continue cooking for an additional 15-20 minutes, or until all the liquid has been absorbed. If using, add the cheese at this point. If the rice and vegetables are not soft – cook for a little longer and add a little more water or stock.
- Drizzle with olive oil and decorate with the basil, coriander or mint leaves.
- Serve with crusty bread and a green salad.
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