Mum'S Yemista (Greek Stuffed Vegetables With Rice)

Name: Mum'S Yemista (Greek Stuffed Vegetables With Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 firm and ripe tomatoes; 3 green peppers; 2 small eggplants; 2 medium zucchini; 2 garlic cloves, minced; 1 large onion, chopped; 2 potatoes; ¼ tablespoons long grain rice; 1/2 cup parsley; 1 1/2 tablespoons dried spearmint (fresh is even better); 1 cup water; 3/4 cup olive oil; 2 tablespoons breadcrumbs; salt; pepper

Servings: persons

3 firm and ripe tomatoes
3 green peppers
2 small eggplants
2 medium zucchini
2 garlic cloves, minced
1 large onion, chopped
2 potatoes
¼ tablespoons long grain rice
1/2 cup parsley
1 1/2 tablespoons dried spearmint (fresh is even better)
1 cup water
3/4 cup olive oil
2 tablespoons breadcrumbs
salt
pepper

1
Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
2
Place the vegetables in a pan packed closely but not squashed.
3
Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
4
Stuff all the vegetables and place the tops of tomatoes and peppers.
5
Cut the potatoes to byte pieces and spread them between the vegetables.
6
Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
7
Bake in a preheated oven at 375u00b0F (180u00b0C) for approx 1.5 hour.
8
If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 firm and ripe tomatoes, 3 green peppers, 2 small eggplants, 2 medium zucchini, and more.

Yes, Mum'S Yemista (Greek Stuffed Vegetables With Rice) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!