Delicious And Flavorful Yemista Recipe: A Vegetarian Twist

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Classic Yemista Recipe Vegetarian

Yemista is a traditional Greek dish that is typically made with tomatoes, bell peppers, and zucchinis stuffed with a mixture of rice, herbs, and spices. Here’s a classic yemista recipe with a vegetarian twist:

Ingredients:

Greek Vegetarian Yemista – Veggies Don’t Bite

4 large tomatoes
2 large bell peppers
2 zucchinis
1 cup of rice
1 onion, chopped
2 cloves of garlic, minced
1/4 cup of fresh parsley, chopped
1/4 cup of fresh mint, chopped
1/4 cup of olive oil
Salt and pepper to taste

Steps:

Preheat the oven to 375°F.
Cut off the tops of the tomatoes and bell peppers, and scoop out the insides. Cut the zucchinis in half lengthwise and scoop out the insides.
In a large bowl, mix together the rice, onion, garlic, parsley, mint, olive oil, salt, and pepper.
Stuff the tomatoes, bell peppers, and zucchinis with the rice mixture.
Place the stuffed vegetables in a baking dish, drizzle with olive oil, and cover with aluminum foil.
Bake for 45-50 minutes, or until the vegetables are tender.
Remove from the oven and let cool before serving.

Spinach and Feta Stuffed Yemista Recipe Vegetarian

For a twist on the classic yemista recipe, try this delicious variation with spinach and feta:

Ingredients:

4 large tomatoes
2 large bell peppers
2 zucchinis
1 cup of rice
1 onion, chopped
2 cloves of garlic, minced
1/4 cup of fresh parsley, chopped
1/4 cup of fresh mint, chopped
1/2 cup of crumbled feta cheese
2 cups of fresh spinach, chopped
1/4 cup of olive oil
Salt and pepper to taste

Steps:

Follow the same steps as the classic yemista recipe, but add the spinach and feta cheese to the rice mixture before stuffing the vegetables.
Bake as directed and enjoy the delicious combination of flavors!

Quinoa and Black Bean Stuffed Yemista Recipe Vegetarian

For a protein-packed and flavorful twist on the classic yemista recipe, try this variation with quinoa and black beans:

Ingredients:

4 large tomatoes
2 large bell peppers
2 zucchinis
1 cup of cooked quinoa
1 can of black beans, rinsed and drained
1 onion, chopped
2 cloves of garlic, minced
1/4 cup of fresh cilantro, chopped
1/4 cup of olive oil
1 tsp cumin
Salt and pepper to taste

Steps:

Follow the same steps as the classic yemista recipe, but substitute the rice with cooked quinoa and add black beans, cilantro, cumin, and olive oil to the mixture.
Bake as directed and enjoy the flavorful and nutritious dish!