How to Make the Best Vegetarian Yemista | Stuffed Tomatoes and Peppers

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is similar in texture and flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is often more affordable and cooks quickly.

Preheat oven to 180°C (350°F).

Cut the tops off the tomatoes and bell peppers, and scoop out the insides.

Chop the scooped-out flesh and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add the chopped vegetables and cook for another 5 minutes.

Stir in rice, herbs, and lemon juice; mix well.

Add water and bring to a simmer; cook until rice is partially cooked, about 10 minutes.

Stuff the mixture into the hollowed tomatoes and peppers.

Place stuffed vegetables in a baking dish and drizzle with olive oil.

Cover with foil and bake for 30 minutes.

Remove foil and bake for an additional 15 minutes until the tops are golden.

Let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens