Yamista – Greek Stuffed Peppers and Tomatoes

This is a delicious meal served in Greece, mostly in the summertime when these vegetables are so fresh and plentiful. This dish will melt in your mouth if you love these yummy vegetables as much as I do.

Yamista – Greek Stuffed Peppers and Tomatoes

Serves: 4


1 small bunch shallots  (green onions) finely chopped

½ Green Pepper chopped

½ cup in all not separate, fresh aromatic herbs leaves only chopped:




1 small peeled Zucchini- grated

1 small Red Onion – skin removed, grated

2 medium size tomatoes- garden fresh or whatever you have; grated, throw away the skins.

3 medium size green peppers

2 fresh garlic cloves, minced

1-cup long grain white rice, uncooked

3 cups beef or chicken stock plus ¼ cup

½ cup Extra Virgin Olive Oil plus ¼ cup

Kosher/coarse salt and white pepper to taste

1 large russet potato, cut lengthwise in half, then divided into 3 slices on each side. 6 slices in all.


Heat the oven to 375 degrees

For the Stuffing:

1.  In a medium size bowl mix the shallots, green pepper, and fresh herbs. Now grate the zucchini, onion, and tomatoes right into the same bowl.  Slice the garlic cloves in half lengthwise and with the tip of your paring knife flick out the little center part, which is called the heart.  Discard. Mince garlic.   Add to the bowl.  Stir in the uncooked rice, stock, Olive Oil and salt and pepper to taste.  Set aside.

2.  Wash the tomatoes and cut straight back on the top still leaving a small portion connected.  Cut around the inside of the tomato with a paring knife.  Using the point of the knife on the outside of the tomato in the back where the top is connected stab into the tomato making a small slit which will release the inside pulp and you will be able to gently pull it loose and lift it out.  Very cool !!ha!  Clean out the rest of the tomato.

3.  Wash the Green Peppers and cut the tops off. Discard.  Take out the inside with your paring knife, discard.

4.  Spray an 8 x 8 in. baking pan.  Fill the tomatoes lightly (do not pack down ) with the stuffing mixture.  Place the tomato upside down into the pan, two on each end, saving the middle for the stuffed peppers.   Stuff the peppers the same way and place them upside down in the pan (even though they do not have a top) laying them in the middle of the tomatoes.

5.  Peel the potato and cut into 6 wedges.   Place the potato wedges in-between the tomatoes and peppers so they are standing up.

6.  Mix the ¼ cup stock and ¼ cup Olive Oil together and drizzle over all the vegetables.

7.  Bake at 375 degrees uncovered for one hour.

Serve with: Greek Salad and Food Nanny French Baguettes (p.225)

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