Authentic Greek Stuffed Peppers (Yemista)

My absolute favorite Greek recipe - Greek Stuffed Peppers (Yemista/Γεμιστά). Gemista or Yemista (which in Greek means ‘filled with’) is a traditional recipe for Greek stuffed peppers/tomatoes and/or other vegetables that are baked, until soft and nicely browned. This authentic Greek recipe for Greek Stuffed Peppers can be either vegetarian, where the peppers are filled with rice and baked in a tomato based sauce, or they may contain ground beef/turkey/pork/lamb.

I have made this recipe with and without meat, they both come out delicious! When I've made this recipe with meat, I've only used ground turkey and/or beef, but ground pork and lamb will definitely come out tasty as well.

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If you make this recipe, let me know what you think and leave a comment and tag me on Instagram! Follow @Zafo0d on Instragram or check out more related recipes.

INGREDIENTS

• 6 bell peppers (any color), tops removed (save the tops) and cored

• ½ cup long grain rice

• 6 Tablespoons extra-virgin olive oil

• 1 large or 2 small yellow onion, finely chopped (using food processor if accessible)

• ½ pound lean ground beef (you can use ground lamb/pork/ or turkey) *see notes below for vegetarian stuffed peppers

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• ¾ teaspoon dried oregano

• ½ teaspoon allspice

• ½ teaspoon ground nutmeg

• 3 cups canned crushed tomatoes, divided

• ¼ cup water

• 1 cup chopped fresh parsley

• ½ cup chopped fresh mint, optional

• crumbled feta, for serving; optional, but highly recommended ;)

INSTRUCTIONS

1. Rinse the rice well, place in a bowl and cover with water. Soak for 15 to 20 minutes until you are easily able to break one grain of rice between your fingertips. Drain.

2. Meanwhile, preheat the oven to 375 degrees F and begin working on the stuffing mixture.

3. Prepare the stuffing: Place a large skillet over medium-high heat and add ⅓ cup extra virgin olive oil. Add chopped onions, tossing briefly until fragrant (do not brown the onions) Add the ground meat, season with salt, pepper, oregano, allspice and nutmeg. Cook the meat for about 5 minutes or until fully browned and cooked through (use a wooden spoon to break the meat apart to avoid large chunks.)

4. When meat is fully browned, add drained rice it to the meat mixture in the skillet. Add half the crushed tomatoes and water. Bring the saucy mixture to a boil, turn the heat down and let simmer for just 10 minutes or so. When ready, stir in the fresh herbs. Season with kosher salt to taste.

5. Prepare the peppers: Meanwhile, prepare the peppers for stuffing. Cut pepper tops (about ½ inch from top). Set the tops aside (they will be used later). Take a small pairing knife and carefully go around the edges of the pepper to loosen/separate the flesh. Then using a spoon, carefully scoop out the pepper flesh.

6. Prepare a 9 x 13 baking pan. Oil the bottom of the baking pan with extra virgin olive oil. Spread the remaining crushed tomatoes on the bottom of the baking dish.

7. Stuff the peppers: Now, spoon the saucy meat and rice mixture into the empty pepper shells. Arrange the stuffed peppers in the prepared baking dish. Cover the stuffed peppers with the reserved tops. From one of the corners of your baking dish, carefully pour about ¾ cup of water. Add a generous drizzle of extra virgin olive oil on tops.

8. Bake: Cover the baking dish with foil and bake in heated oven for about 30 to 45 minutes, then uncover and cook for another 45 minutes to 1 hour or so (a total of 1 ½ hours or until the rice is fully cooked. The peppers will collapse well and become super tender.) Be sure to check during baking and add a little water if needed. You'll be able to tell if the stuffed peppers are done by using a fork to see if they are tender.

9. Serve and enjoy! Once the peppers are done, remove them from the oven. Serve immediately, or wait until they have cooled. Serve with crumbled feta, if desired, and enjoy!

NOTES:

• For meatless stuffed peppers: If you would like to make these stuffed peppers without meat, simply just sub out the meat! I've made this recipe with and without meat and both come out delicious.

• For leftovers: The stuffed peppers will last 3-4 days in the fridge in a tight-lid container(s) and 1-2 months in the freezer. Be sure to cool the stuffed peppers completely before storing them. If freezing the peppers, thaw them in the fridge overnight, and warm up in a medium-heated oven (it helps to add a little bit of liquid to your baking dish, and cover the peppers before placing in oven.)

• If using brown rice: If you want to use brown rice, that is possible, but you will need to adjust the liquid and cooking time accordingly. Brown rice does take longer to cook through.

• Tip: The peppers are meant to lose their shape, the important thing is that the rice in the stuffing is fully cooked.

• If using tomatoes instead of peppers: You can use 6 large tomatoes instead of peppers, just follow the recipe and prepare as you would if using peppers.