Print
Rice stuffed tomatoes and pepper with potatoes on a parchment lined plate

Vegan Yemista Greek Stuffed Tomatoes and Peppers

Taking tradition to the next level with these vegan Greek stuffed tomatoes and peppers. These Yemista are a healthy satisfying meal that screams the flavors of Greece!

Course Main Course
Cuisine Greek
Keyword stuffed peppers with rice, stuffed tomatoes with rice, vegetarian Yemista
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 458 kcal
Author Sophia DeSantis

Ingredients

  • 4 large ripe tomatoes
  • 4 large red, yellow, green, or orange peppers
  • ¾ cup long grain rice (Jasmine yields the best texture but long grain brown rice can also be used, see note)
  • 1 large sweet onion , finely chopped
  • 4-6 leaves kale (can use chard too, see note)
  • ½ cup parsley , chopped
  • 3 tablespoons mint , optional
  • ½ cup pine nuts (or chopped blanched almonds)
  • ½ cup currants , optional
  • ½ cup low sodium veggie broth or water (use broth for more flavor)
  • 2 large potatoes , peeled and cut into two inches pieces
  • ¼ teaspoon sea salt , plus a few pinches (may need to adjust if using broth)
  • 1/8 teaspoon ground black pepper , plus a few pinches
  • ¼ cup olive oil or use ½ cup broth or water to keep oil free
US Customary - Metric

Instructions

  1. Preheat the oven to 350 F (175 C).
  2. Cut the tops off of the tomatoes and peppers and remove the insides. Save all of the tops to cover them later, but discard the inside of the peppers and keep the inside of the tomatoes. Sprinkle the cavity of the tomatoes and peppers with a pinch of salt and pepper.
  3. Chop the tomato pulp well, I like to use a food processor but you can use a knife if you prefer. Take out half and set aside for later, then add the kale, parsley and mint (if using) into the processor or onto your cutting board. Chop again until everything is mixed well.
  4. In a pot, pour 1/4 cup broth/water or 2 tablespoons of the olive oil if using oil and sauté the chopped onions on medium heat. You may need to add more broth/water if not using oil.
  5. When the onions look transparent, add the rice, mix with the onion, add 1/3 cup broth/water (add 2/3 cup if using long grain brown rice), cover and simmer over low heat until the water is absorbed, about 5-7 minutes. This may take longer with brown rice.
  6. Add the chopped tomato pulp that has been mixed with the kale, parsley, and mint. Add pine nuts, currants (if using), ¼ teaspoon salt and 1/8 teaspoon pepper. Let it simmer until most of the liquids have evaporated, about 3 minutes. Taste and make sure the rice is half cooked, add more broth/water if needed and cook longer if it is not half cooked.
  7. In the meantime, peel the potatoes, cut them into 2 inch pieces, and sprinkle them with a pinch of salt and pepper.
  8. Arrange the tomatoes and peppers in a 9 x 13 baking dish. Stuff them with the half cooked rice mixture until they are 3/4 of the way full. Cover them with the saved tops and brush the top with olive oil if using oil.
  9. Arrange the potatoes between them. Sprinkle the remaining chopped tomato pulp over the potatoes. Drizzle with the leftover olive oil if using.
  10. Make sure there is enough liquid to cover the bottom of the pan, add the leftover broth/water if needed.
  11. Bake for 45-60 minutes, checking periodically to see if more liquid is needed, you don’t want the bottoms to burn. If you need to add broth/water, make sure you heat it first. Taste as you go to check the rice, if the rice is cooked then pull them out of the oven. If using brown rice you may need to cook it longer.

Recipe Notes

Nutrition Facts
Vegan Yemista Greek Stuffed Tomatoes and Peppers
Amount Per Serving
Calories 458 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 183mg 8%
Potassium 1704mg 49%
Total Carbohydrates 76g 25%
Dietary Fiber 10g 40%
Sugars 22g
Protein 13g 26%
Vitamin A 225%
Vitamin C 319.3%
Calcium 19%
Iron 43.8%
* Percent Daily Values are based on a 2000 calorie diet.