22 Reviews of Yemista (Greek Stuffed Tomatoes and Peppers)

From: Pets'R'us

On Apr 21, 2003

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.

From: Mirj

On Feb 8, 2004

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!

From: Sudie

On Apr 28, 2003

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.

From: dvoulio

On Dec 2, 2006

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 ! Otherwise it all tastes like a pepper salad mixed with rice ! 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

From: Chef #558324

On Jan 11, 2008

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!

From: ekives

On Feb 6, 2004

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.

From: amie atwood

On May 11, 2007

Oh My! These were the best stuffed peppers and tomatoes I have ever had in my life. This recipe is amazing. If you are thinking of trying this, think no longer, this is a winner. I have never been so happy with a recipe in my life. I love Greek food and this is Greek. Absolutely amazing! There should be a special category for recipes like this. 10 stars and more. Thank you so much for this dish. My family and I are still fighting for the leftovers.

From: MrWhiskers

On Nov 13, 2006

Wonderful recipe! I highly recommend. It is great for strict vegetarians as well, just leave out the cheese.

From: katia

On Jun 5, 2006

Yemista is one of my most favorities dishes and I make them very often in summer mostly. This time I made Evelyn's recipe. So I added pine nuts and raisins. I JUST LOVED THEM! Gave a very nice sweeteness to the recipe! Also I didn't know the trick with the tiny dash of sugar! Great recipe Evelyn! Thanks so much,I'm so lucky I found your recipe for my favorite dish! More than 5 stars from me!

From: rosslare

On Jan 14, 2006

Absolutely the best stuffed tomatoes and peppers, ever! No meet needed here! So much flavor and aroma! I also used only 1tbs of rice per vegetable, like Pets'R'us. I used Parmesan for cheese, cubed it sultana size, but it must have been too small, because I could hardly taste the cheese when cooked. The sultanas are a must, actually might add some more next time. Also, since I am an "acid addict", poured a slurp of Balsamic vinegar in the liquid. Heavenly! Might try the potato thing, next time. Thank you for wonderful recipe!