Yemista (Greek Stuffed Tomatoes and Peppers)

Very very nice, I halved the recipe but not the liquid that you add and that turned out good, used only 1 tablespoon of rice per vegetable. It was enough for the size of the tomatoes and the peppers I used. Could not get the cheese you mentioned in the recipe and used grated Halloumi cheese. The raw rice was perfectly cooked by the time we had the dish. The only thing I added was some dried oregano.

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FINALLY.. !! My grandmother used to make these and I have been searching the world for the recipe that would capture this uniquely "greek/turkish" taste.
Well folks.. this is it !
Evelyn shows deep understanding of greek cuisine in her quantity of olive oil (don't be alarmed..) and , especially her step 10. ( Leave an hour or two in the oven..) This is very important as it allows a kind of caramelization which is.. everything ! without this last step mine used to taste like a warm pepper salad mixed with rice !
It has now become one of my family's favourites !

Just a tiny detail.. since the rice is not pre-boiled, it will expand.. so don't stuff them all the way to the top or they will overspill..
I also dribbled 1/2 tsp of olive oil on the mixture in each pepper after stuffing ( but then..I'm an olive-oil addict )

GEIA SOU EVELYN.. EISAI ETHNIKOS THISAUROS !!
( Evelyn you are a national treasure !! )

Dimitri

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Veggie Dornette #1 was home for the weekend and I thought I would surprise her with something besides lasagne (which she asks for each time she comes home). Peppers are plentiful in the market now, although it's not really tomato season. I did try this with 2 tomatoes, but I have to say that the recipe was 90% peppers. To make up for the missing tomato flesh I used some canned tomatoes, chopped up. Left out the mint, because I knew the kids would never touch it with mint (not very adventurous, my kids). I also left out the raisins, again, because the kids won't eat anything with "bugs" in it. Doubled up on the pine nuts instead, you can never have too many pine nuts (budget permitting). The only other change -- I didn't have (or even look for) mizithra or kefalograviera cheese, so I used a nice Cypriot haloumi instead. Ev, major yummy dish here!

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Great recipe. It's realy worth the time it takes to prepare. It's not the one I had in Santorini, but it's close.

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These were very good the first day, although my husband wasn't crazy about them. I took a lefover pepper and a tomato as my lunch for work today, and BOY - this is the kind of dish that really improves after sitting a while! It was incredible! This would be a nice thing to make for a buffet dinner party.

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Outstanding! Made exactly as written, used shredded parmesan, and it turned out PERFECT!!! Evelyn, you are a gem for sharing this, everyone LOVED IT! I will make this again and again.

Updated 08/27/12: I can not say enough great things about this recipe. You can not get results like this from a cookbook. Evelyn's instructions and measurements are like learning from your Greek yaya. I turn to this recipe again and again, and have made these probably 8 times - always perfect, always to rave reviews. Make them, you won't be disappointed.

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My hubby made this recipe on Sunday night, so we could have an easy go-to dinner during the week. The only thing was it barely survived one day in the fridge--because we gobbled it all up on Monday evening! This smelled heavenly roasting in the oven and was just as pleasing to the eye. The flavor combination of herbs, spices, raisins and parmesan/romano cheese was perfect. We really enjoyed the texture the pine nuts contributed to the dish; although next time, I would lightly toast them before adding to the rice mixture. I was worried that the peppers and tomatoes would disintegrate being cooked for so long, but they held together very nicely. The rice was perfectly cooked and tender, and there was a good amount of "sauce" in the bottom of the pan to spoon over the peppers/tomatoes as they were served. We love Greek food but have never had anything like this. It was an amazing dish and certain to be a treasured addition to our recipe collection. Thanks for sharing this recipe!

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This was so good! and easy! it seems like a lot of ingredients but I keep alot of it on hand already so its super quick to throw together, sometimes I sub half the rice for quinoa which is really good too, I still cook it for the same time and temp.
Thanks it's one of my repeat favorites, healthy and vegetarian or vegan if you leave out the cheee:)

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this was simple and delicious. perfect after a trip to the farmers' market. we will definitely be making this again and again.

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This is a really good receipe and turns out great! just like i experienced when i was in Greece recently... I substitute dry white wine in place of water. Yum! I'm cooking it again today.

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These were wonderful. I made one serving of this for just me and had used up my last tomato so used 2 roma tomatoes instead. I made this as directed except the only mizithra cheese I could find was grated. I added both pine nuts and almonds and loved the raisins in this combination too. Thanks evelyn/athens for a great treat. Made by an Unruly Under the Influence for ZWT6.

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I agree these were even better the next day... thanks evelyn (^^)

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This is a wonderful, authentic recipe. My father in law, who is from Greece, loved it. I followed the recipe exactly as directed - DELICIOUS!

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The very best. Great as an appie platter, which I did. I had 6 each tomatoes and peppers, used 1/2 cup olive oil, 18 tbsp rice, pine nuts, and asiago cheese. Classy, rich, earthy. Thank You.

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I couldn't find my grandpa's recipe and this one is almost like it. Fabulous!!!

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This recipe looks and sounds absolutely delicious. Can,t wait to try it.

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LOVED IT! I made 6 peppers and 6 tomatoes. I gave my Mom some and she was thrilled. Told me I "outdid" myself this time. I used Kasseri. I'm going to make it when my brother and sister-in-law visit. We all love Greek. I almost finished them tonight, but saved the last one for my Mom. Thanks again

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I was looking for a recipe that duplicated stuffed peppers we had in Greece-this fit the bill. My husband and I both loved the peppers and tomatoes. Adding the potatos in an excellent idea (next time I will add more because it tasted SO good). I made this for dinner last night and was craving it when I went to bed and again today. I will make again very soon! Also, it was easier to make than I had anticipated (about 20 minutes for a half size recipe). I watched the oven like a hawk and was just sure that the rice was not going to cook fully, but it was perfect. Thanks for the wonderful recipe! Let me add...I use parmasean cheese, leave out the raisins and pine nuts and usually add just a tablespoon of oil to the water the peppers cook in. This is one of my favorite dinners. Delicious!

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This was so delicious and fills the whole house with the most wonderful and fresh garden like fragrance. We halved the recipe and served it with a homeade bruschetta recipe and a glass of Rose.We used fresh parmesan cheese and golden raisins. Don't skip on the fresh herbs, these are the best part. Thank you evelyn for a healthy and tasteful meal!

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