Name: Yemista (Greek Stuffed Vegetables with Rice and Minced Meat)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Ingredients: 6 large tomatoes; 2 small eggplants; 2 zucchinis (light green, thick ones); 2 capsicums / bell peppers (any colour); 2 potatoes (optional); 20 vine leaves (optional); 2 teaspoons salt to lightly season inside of each vegetable and the potatoes; 1 large onion; 1/2 cup chopped parsley (approximately 1 cup loosely packed fresh parsley); 1/4 cup chopped mint (approximately ½ cup loosely packed fresh mint); 1/2 cup olive oil (125 ml / 4.23 fl oz); 500 grams mince / ground beef (1 lb); 1 1/2 tablespoons tomato paste; 1/4 cup tomato puree (62.5 ml / 2.12 fl oz); 1 teaspoon sugar (optional); 1/2 the reserved tomato pulp; 1/2 the reserved zucchini pulp; 1 1/2 cups medium grain rice (300 grams / 10.58 oz); 1 1/2 teaspoons salt (adjust to taste); 1/2 teaspoon pepper (adjust to taste); 1/2 cup water (125 ml / 4.23 fl oz); 1/2 the reserved tomato flesh; 3 teaspoons tomato paste; 1/3 cup tomato puree (80 ml / 2.7 fl oz); 3/4 teaspoon sugar; 150 millilitres olive oil (5.07 fl oz); 3/4 cup water (185 ml / 6.25 fl oz); 1 1/4 teaspoon salt (adjust to taste); 1/2 teaspoon pepper (adjust to taste)

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There’s something special about Yemista (Greek Stuffed Vegetables with Rice and Minced Meat). The combination of tender vegetables, a flavourful rice and minced meat filling, all baked in a rich tomato sauce, makes this a truly satisfying meal.

Yemista - Greek Stuffed Tomatoes with Rice on a plate

Yemista / Gemista brings together simple ingredients for a rich and comforting meal, perfect for sharing. There are two versions of Yemista filling that I make – one without meat (Greek Stuffed Tomatoes with Rice (Yemista)) and this one, with minced meat. I can’t decide which one I prefer, as both versions are so tasty. I usually make the meatless version during times of fasting. While it takes a bit of time to prepare, the effort is well worth it. If you’re pressed for time, you can always prepare parts of the dish in advance. Check out my tips below for making this recipe easier and quicker to prepare!

Select a variety of vegetables for stuffing – feel free to mix and match depending on your preferences. For this recipe, I used six large tomatoes, two small eggplants, two light green zucchinis, and two red capsicums (bell peppers), but you can easily adjust the combination. This recipe is versatile, so you can use more of one vegetable or leave another out as you prefer.

To make this traditional Greek dish, start by hollowing out tomatoes, eggplants, zucchinis and capsicums, reserving some of the pulp for both the filling and sauce. Sauté the minced meat with onions and tomato paste to enhance the flavour, then mix it with the rice and pureed vegetable pulp. This gives the filling a richer taste and helps it cook evenly inside the vegetables. Once the filling is prepared, stuff each vegetable, top with its lid, and arrange them in a baking dish alongside potato wedges. Pour a delicious tomato sauce over everything and bake until the vegetables are tender and the rice is perfectly cooked.

How to make Yemista (Greek Stuffed Vegetables with Rice and Minced Meat)

Yemista has three main components:

Prepare the vegetables: Hollow out your chosen vegetables, such as tomatoes, capsicums, zucchini or eggplants, while keeping their tops intact to use as lids.
Prepare the filling: A savoury mix of rice, minced meat and aromatic herbs are cooked to perfection and then used to stuff the vegetables.
Prepare the sauce: A simple tomato-based sauce is poured over the stuffed vegetables, enhancing their flavour and keeping them moist as they bake.

Once the three steps are complete, everything is assembled and baked together until slightly golden and the rice and potatoes are cooked through.

Ingredients for Yemista (Greek Stuffed Vegetables with Rice and Minced Meat)

The vegetables

Yemista - Greek Stuffed Tomatoes with Rice ingredients

Tomatoes: Choose large, firm tomatoes as they are easier to fill. You also want them to be ripe because they are sweeter and juicier. I usually find larger tomatoes at the local greengrocer.
Eggplant: Choose small to medium-sized eggplants that are firm and smooth.
Zucchini: Choose light green zucchinis, also known as ‘white zucchinis,’ as they tend to have a milder, sweeter flavour and a more tender texture compared to dark green zucchinis. They are also generally thicker and easier to fill, making them ideal for stuffing. I usually find these at the local greengrocer.
Capsicum / Bell peppers: You can use both the typical bell peppers, which stand upright and are ideal for stuffing, as well as the longer variety of capsicum. known as long sweet peppers. While the long peppers won’t stand up like the bell peppers, they can still be filled and placed on their sides in the baking dish, adding variety to your dish. You can stuff any colour capsicum, but keep in mind, the green ones aren’t as sweet as the others. I like to use red capsicum.
Potatoes: Adding potatoes is optional but recommended. They soak up the delicious tomato sauce, making a hearty side to the stuffed vegetables.
Vine leaves: Vine leaves are optional. You can use fresh vine leaves or packaged ones. Refer to this blog post for steps on how to prepare both varieties. If you are not using vine leaves in your dish, you could use the extra filling to stuff a couple of additional vegetables or place the extra filling in the baking dish around the vegetables.

How to prepare the vegetables for Yemista

preparing tomatoes for Yemista - Greek Stuffed Tomatoes with Rice and meat

1. Slice the tops of the tomatoes. Using a spoon, scoop out the tomato flesh and reserve in a bowl.

preparing eggplant for Yemista - Greek Stuffed Tomatoes with Rice and meat

2. Roll each eggplant on the bench with your forearm or palm to soften it, being careful not to press too hard to avoid splitting the skin (this makes it easier to remove the flesh).

3. Trim any rough bits around the stem, then slice a small section off the narrow end of the stem to create a lid. Scoop out the inside of eggplant and discard.

4. Pierce each eggplant with a fork about 3 times each.

5. Add eggplants to boiling salted water and blanch for 1-2 minutes.

preparing zucchini for Yemista - Greek Stuffed Tomatoes with Rice and meat

6. Trim and discard the woody part of the zucchini stem. Slice a small section off the opposite (widest) end to serve as a lid. Scoop out the zucchini flesh with a spoon or vegetable peeler. Set aside half of the filling.

7. Pierce each zucchini with a fork about 3 times.

preparing zucchini Yemista - Greek Stuffed Tomatoes with Rice and meat

8. Trim the edge of each lid slightly so it fits snugly back into the zucchini.

preparing capsicum Yemista - Greek Stuffed Tomatoes with Rice and meat

9. Cut off the tops of the capsicum and set aside. Then scoop out and discard the seeds and membranes inside.

10. Place half of the tomato pulp in a food processor and blend until smooth. Set aside to use in the sauce.

processing tomatoes and zucchini in food processor

11. Place the remaining half of the tomato pulp and half of the zucchini pulp in a food processor.

12. Blend until smooth. Set aside to use in the filling.

13. Peel potatoes and cut into wedges. Place in a bowl and cover with water. Set aside.

14. Prepare the vine leaves, if using. Follow the instructions in my other blog post: Greek Stuffed Tomatoes with Rice (Yemista).

Ingredients for the meat sauce

Yemista - Greek Stuffed Tomatoes ingredients for filling

Onions: I use brown onions, but you can use red if you prefer. Let them sweat so that they develop a nice, sweet flavour.
Minced meat: I use lean beef mince because it contains less fat, resulting in a dish that is less oily and greasy.
Rice: The type of rice traditionally used in Yemista is medium-grain rice. This type of rice is preferred because it tends to absorb flavours well and becomes tender during the baking process, contributing to the overall texture and taste of the stuffed vegetables. You can use brown rice, but this will take a little longer to cook.
Olive oil: Only use extra-virgin olive oil and be generous with the amount you use. Along with the juices of the tomato, it’s what really gives these stuffed vegetables their rich, deep flavour and contributes to a juicy filling, rather than a dry filling with hard bits of rice.
Tomatoes: I use tomato paste and tomato passata to create a rich, flavourful sauce. I also add half of the scooped-out tomato flesh to the filling for extra moisture and taste.
Parsley and mint: The addition of herbs elevates the flavour of the filling, making this dish super tasty.

How to prepare the filling for Yemista

1. Wash the rice thoroughly, then place it in a bowl and cover with water. Soak for 15 minutes, then drain.

2. Finely dice the onion or place in a food processer.

chopping parsley and mint in food processor

3. Finely chop the parsley and mint, or place in a food processer.

4. Heat olive oil in a frying pan over medium heat. Add diced onions and cook for about 4-5 minutes, or until soft and transparent.

5. Add the minced beef and cook until just browned.

6. Add the tomato paste, tomato passata and sugar and stir for 1-2 minutes.

Greek Stuffed Tomatoes with Rice - adding tomatoes to filling

7. Add half of the pureed tomato pulp and half the zucchini pulp. Set aside the other half of the tomato pulp for the sauce.

Greek Stuffed Tomatoes with Rice - adding rice to filling

8. Add the drained rice to the pan, stirring for 1-2 minutes or until the water is absorbed.

Greek Stuffed Tomatoes with Rice - adding parsley to filling

9. Stir in the chopped parsley, mint, salt, pepper and 1/2 cup of water.

Greek Stuffed Tomatoes with Rice - sauteing filling

10. Sauté for 2-3 minutes, or until most of the water is absorbed, then set aside to cool slightly.

Ingredients for the sauce

Tomato sauce - Greek Stuffed Tomatoes with Rice ingredients for tomato sauce

How to prepare the sauce for Yemista

adding oil to tomato sauce for Greek Stuffed Tomatoes with Rice

1. In a bowl, mix reserved pureed tomato pulp, tomato paste, tomato puree, sugar, olive oil, water, salt and pepper.

Tomato sauce - Greek Stuffed Tomatoes with Rice

2. Set aside.

Assemble and bake

Filling Yemista - Greek Stuffed Tomatoes with Rice

1. Fill the vegetables with the rice and mince mixture, just below the rim (the rice will expand slightly when cooked). Place the lids on top of each vegetable.

Yemista - Greek Stuffed Tomatoes with Rice in a baking dish before baking

2. If using vine leaves, arrange in between vegetables. Drain potatoes and arrange potatoes in baking dish in between vegetables. Pour tomato sauce mixture over the vegetables, potatoes and vine leaves.

3. If you have extra filling, you can place it around the vegetables in the baking dish or you could fill a couple more vegetables.

4. Cover baking dish tightly with foil and bake for 45 minutes.

5. Remove foil and bake for a further 30-40 minutes.

Yemista - Greek Stuffed Tomatoes with Rice in a baking dish

6. When rice and potatoes are cooked and the vegetables are lightly golden, remove from the oven. Let cool for 10 minutes to allow the juices to soak in and the sauce to thicken slightly.

Health benefits of Yemista

Yemista is a wholesome and nourishing meal that provides a variety of health benefits. Tomatoes are rich in vitamins A and C, as well as lycopene, a powerful antioxidant known to support heart health. The variety of vegetables, such as eggplants, zucchinis, and capsicums, contribute essential vitamins, minerals, and dietary fibre, promoting good digestion and overall gut health. Rice offers a steady source of energy, fibre, and B vitamins, supporting digestive health and sustained energy levels. Minced meat delivers high-quality protein and vital nutrients like iron and zinc, which are essential for immune function and overall energy production. Finally, the use of olive oil—a staple in Greek cuisine—adds heart-healthy fats and anti-inflammatory benefits, making Yemista both delicious and nutritious.

Tips for making Yemista (Greek Stuffed Vegetables with Rice and Minced Meat)

Select a variety of vegetables

Feel free to mix and match depending on your preferences. Just make sure the vegetables you select are firm, ripe and wide enough to fill and to hold their shape during cooking. You can also stuff any colour capsicum / bell peppers. While the green ones aren’t as sweet as the others, they’re still nice to use.

Soak the potatoes

I like to soak my potatoes before baking for 15–30 minutes, or until needed. This step removes excess surface starch, which helps them crisp up in the oven and prevents them from sticking together. Soaking also allows the potatoes to absorb moisture, resulting in a fluffier texture and a more evenly cooked interior.

Rinse and soak the rice

This is particularly important for Yemista, where you want the rice grains to remain separate and fluffy. To prepare the rice, place it in a bowl, cover it with water and gently agitate it with your hands. Drain the water and repeat this process until the water runs clear, indicating that most of the surface starch has been removed. After rinsing, let the rice soak in fresh water for about 15 minutes. This step ensures the rice absorbs just the right amount of moisture, helping it cook evenly and remain tender when baked inside the vegetables.

Don’t overfill the vegetables

When stuffing the vegetables, be careful not to overfill them, as the rice will expand as it cooks. Leave a little space at the top to allow for expansion and to prevent the filling from spilling out.

Create a steamy cooking environment

Cover the dish tightly with foil during the first part of baking to create steam, which will cook the vegetables and rice more evenly. Uncover it towards the end to allow the vegetables to lightly brown.

Rest before serving

Let the Yemista cool for about 10 minutes before serving. This allows the juices to soak in and the sauce to thicken slightly.

Can I prepare this recipe ahead of time?

Yes, you can partially prepare Yemista ahead of time to save time on the day of serving. Here are some steps you can take:

Prepare the vegetables: Scoop out the vegetable flesh and set aside. Store the vegetables in the baking dish or an airtight container until you are ready to stuff and bake them.
Prepare the filling: Prepare the filling mixture in advance. Let the filling cool slightly before refrigerating it in an airtight container.
Prepare the sauce: Mix all the ingredients together for the sauce. Store in an airtight container. Cover and refrigerate.

Alternatively, you can stuff the vegetables and place them in the baking dish, then refrigerate until baking. Store the sauce and potatoes separately – potatoes can be cut, covered with water and stored in a container. Just be cautious with ceramic or glass baking dishes; let them warm up in the oven during preheating to avoid cracking from sudden temperature changes. Another option is to use a metal baking dish, which is less likely to crack due to temperature changes.

What to serve with Yemista

Adding potatoes elevates this dish into wholesome and filling dinner. You can serve Yemista with olives or your favourite crusty bread to soak up the rich vegetable juices. Personally, I like to serve this dish with a Greek Salad and a dollop of Tzatziki (Greek Yoghurt Dip).

Storage

This dish tastes just as good (if not better) the next day, as the flavours continue to develop and meld together. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave. When reheating in the oven, cover the dish with foil and add a small splash of water to keep the vegetables moist.

If you like this dish, check out the following recipes:

Yemista (Greek Stuffed Vegetables with Rice and Minced Meat)

5.0 from 14 votes

Course: MainsCuisine: Greek

Servings

servings

Prep time

minutes

Cooking time

hour