Greek Stuffed Tomatoes and Peppers – Easy Recipes Style

Table of Contents

• Introduction to Greek Stuffed Vegetables
• The Tradition Behind Yemista
• Why This Recipe Belongs in Your Easy Recipes Collection
• Tips for Perfect Greek Stuffed Vegetables
• Serving and Pairing Suggestions
• Patricia’s Final Thoughts
• Notes & Tips

Key Takeaways

This Greek stuffed vegetables recipe blends fresh produce, aromatic herbs, and fluffy rice for a meal that is flavorful, wholesome, and comforting. It’s part of the rich tradition of Greek cooking, perfect for both special occasions and weeknight dinners. With simple prep and fresh ingredients, you can create a Mediterranean feast in your own kitchen.

Introduction to Greek Stuffed Vegetables

At Patricia Universe, Patricia shares her passion for timeless flavors, and this Greek stuffed vegetables recipe is a standout. Combining ripe tomatoes and vibrant peppers, stuffed with a savory mix of rice, herbs, and seasonings, this dish brings the essence of the Mediterranean to your table. Whether you’re new to easy recipes or a seasoned cook, this Yemista variation offers both flavor and comfort. Greek stuffed vegetables have long been a staple in traditional Greek households, cherished for their rustic charm and nutritional benefits.

The Tradition Behind Yemista

Yemista, meaning “stuffed” in Greek, is a centuries-old dish that celebrates seasonal produce and wholesome cooking. Traditionally, it features tomatoes, peppers, or zucchini filled with a fragrant mixture of rice, onions, and fresh herbs. This version of Greek stuffed vegetables embraces the classic preparation but adapts it for modern home cooks, making it a go-to option in your collection of quick and easy recipes.

Why This Recipe Belongs in Your Easy Recipes Collection

If you love dinner recipes that feel indulgent yet remain healthy, this dish is a must-try. It’s simple enough for a weeknight yet elegant enough for guests. By following Patricia’s step-by-step approach, you can serve a meal that’s both satisfying and packed with nutrients. Best of all, this recipe is versatile — it works beautifully for vegetarian diets and can be adapted to suit your preferences.

Tips for Perfect Greek Stuffed Vegetables

To achieve the best results, choose firm, ripe tomatoes and peppers. Make sure the rice filling is well-seasoned and slightly undercooked before baking, as it will continue to cook inside the vegetables. For those who love recipes for dinner that can be made ahead, you can prepare the filling the night before to save time. Drizzling the vegetables with extra virgin olive oil before baking enhances their flavor and texture.

Serving and Pairing Suggestions

Serve Greek stuffed vegetables warm with a side of crusty bread or a fresh Greek salad for a complete meal. A dollop of tzatziki on the side adds a refreshing touch. This dish pairs beautifully with light white wines or sparkling water with lemon. It’s also perfect for meal prep, fitting into your food receipt easy recipes collection for quick reheats during the week.

Patricia’s Final Thoughts

Patricia believes that the heart of cooking lies in creating meals that bring people together, and this Greek stuffed vegetables recipe does exactly that. It’s a celebration of flavor, simplicity, and tradition — a reminder that some of the best dishes come from time-honored recipes passed down through generations. Try it today, and bring a taste of the Mediterranean to your home.

Notes & Tips

For extra flavor, add a sprinkle of feta cheese before serving. You can also experiment with different vegetables, such as zucchini or eggplant, for variety. If you’re looking for sweet easy recipes, consider pairing this savory dish with a light fruit-based dessert to balance the meal.

Greek Stuffed Tomatoes and Peppers – Easy Recipes Style

Juicy tomatoes and sweet bell peppers stuffed with a savory rice and herb filling – a Greek classic that’s wholesome and delicious.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Greek

Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner

Servings: 6 servings

Author: Patricia

Ingredients

• 6 medium tomatoes
• 4 large bell peppers
• 1/2 cup olive oil, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 2 cups vegetable broth
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup grated Parmesan or Kefalotyri cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and peppers; reserve tops. Scoop out the tomato pulp and set aside. Remove seeds and membranes from peppers.
3. In a skillet over medium heat, heat 1/4 cup olive oil. Add onion and garlic; sauté until softened.
4. Add the reserved tomato pulp, rice, vegetable broth, parsley, mint, salt, pepper, and oregano. Simmer for about 10 minutes, until the rice begins to soften.
5. Fill tomatoes and peppers with the rice mixture. Place in a baking dish and top each with its reserved top.
6. Drizzle with remaining olive oil, cover with foil, and bake for 45 minutes. Remove foil and bake an additional 15 minutes until vegetables are tender and tops are slightly browned.
7. Sprinkle with cheese if desired and serve warm.

Notes

For a vegan version, skip the cheese or use a dairy-free alternative. These can be made ahead and reheated for an easy weeknight dinner.