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Stuffed vegetables - Yemista

This is a traditional summer food in Cyprus and Greece, called yemista. Today I'm following the Greek version which is full of vegetables!

Vegan, nut free, soy free | Serves 4 | MAIN


  • 300g baby potatoes, cut in 4 (like wedges)
  • 5 tablespoons of olive oil
  • 2 onions
  • 2 beef tomatoes
  • 2 bell peppers (I used 1 red and 1 yellow)
  • 1 courgette
  • 2 carrots, cut in small cubes
  • 1/2 teaspoon of sugar
  • 260g rice (Baldo, Karolina or risotto)
  • 1 tablespoon of tomato paste
  • 1 spring onions, finely diced
  • 10 mint leaves, chopped
  • 2 tablespoons of fresh dill
  • 1 teaspoon of oregano and dried parsley
  • Salt and pepper to taste



1.Preheat your oven at 180°C.

2.Peel the onions and cut 1cm slice of each onion to use it as a lid.

3.Use a spoon to remove the inside of the onion, leaving an outer layer without making any holes.

4.Do the same with the peppers and remove the seeds.

5.Cut the edges of the courgette and cut it in 2 pieces. Cut a slice of 1cm of each courgette to use as a lid. Then use a spoon to remove the flesh.

6.Do the same with the tomatoes but keep the tomato flesh separately.

7.In a food processor, add the onion and courgette flesh and pulse for a couple of minutes.

8.In a medium size pot, on a medium heat add 2 tablespoons of olive oil, the mixture of onion and courgette, and the carrots.

9.Saute for 4-5 minutes, and then add the sugar to caramelise them.

10.Continue with the rice, tomato paste and stir around for a minute.

11.Add 400ml of water and the tomato flesh (pulse it in the food processor first) and turn off the heat. Add the fresh and dried herbs and the spring onions and combine well.

12.In a baking tray add the potatoes and vegetables and season with salt, pepper and oregano.

13.Add the stuffing in each vegetable and place back in the baking tray. Continue with all the vegetable and add any remaining stuffing around the veggies and the potatoes.

14.Drizzle the remaining olive oil on top.

15.Cover with foil and bake for an hour, then uncover and cook for additional 15 minutes.

I like to serve them with plant-based yogurt or feta and bread.


Happy cooking everyone!

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