Yemista me Piperies (Rice-Stuffed Peppers)
With the same herbaceous rice filling as dolmades, or stuffed grape leaves, yemista is made using hollowed-out summer vegetables as vessels for the rice. Grab whatever looks best from your garden or market. Zucchini, tomatoes, eggplant, cabbage leaves, and even squash blossoms all work well here, but peppers require minimal prep and are easy to assemble. Serve alongside crispy roasted potatoes and a bowl of garlicky cucumber-yogurt sauce, or tzatziki, for a hearty and flavorful summertime meal.
Ingredients
FOR THE RICE FILLING
- 1 cup dry long-grain white rice (see Note)
- ¾ cup extra virgin olive oil
- ½ cup finely chopped scallions (3–4 scallions)
- ½ cup finely chopped Italian parsley (½ bunch)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh basil
- 1 onion, grated (about 1 cup)
- 1 cup grated fresh tomatoes (about 1 pound tomatoes, peeled)
- ½ cup (4 ounces) canned tomato sauce
- ¼ cup fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
FOR ASSEMBLY
- 1 cup cold water
- 6 large (or 8 small) bell peppers, any color
- Greek yogurt or tzatziki, for serving
Instructions
TO MAKE THE RICE FILLING
- In a large bowl, combine rice, oil, scallions, herbs, onion, grated tomato, and tomato sauce. Add lemon juice, salt, and pepper, and stir to combine. Adjust seasoning to taste, then add water and stir once more. Cover and refrigerate for at least 2 hours so the rice absorbs some of the liquid. The mixture will thicken substantially as it sits and can be stored for 1 to 2 days before using.
TO ASSEMBLE
- Preheat the oven to 400°. Slice off the stem ends of the peppers, leaving about an inch of flesh below the stem, and set aside. Remove the seeds from the inside of the tops and peppers, then place the peppers upright in a 9- by 13-inch baking dish with high sides. Season the insides of the peppers with salt, divide the rice mixture evenly between the peppers, then top with the reserved stem ends. The amount of filling will vary based on the size of the peppers—it’s typically about ½ to ¾ cup of filling each. Add about ¼ inch of cold water to the bottom of the pan and cover tightly with 2 layers of aluminum foil.
- Bake, covered, for 1 hour. Reduce heat to 350°, then uncover the pan and bake for another hour, or until the peppers are easily pricked with a paring knife and lightly charred on top. Remove the top of one pepper and taste a bit of the rice to check for doneness. When rice is cooked through, remove from the oven and cool slightly before serving.
Notes
My yiayia swears by a specific brand of rice—Ben’s Original Long Grain White Rice—which comes in an orange package. If you can’t find it at your local grocer, any long-grain, parboiled white rice will work.
