Greek Stuffed Vegetables with Rice Recipe (Yemista Me Ryzi)

Classic Greek Cuisine. Stuffed Tomato with Rice
Steve Outram / Getty Images
  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: serves 4

This version of stuffed vegetables (yemista me ryzi, in Greek: γεμιστά με ρύζι, pronounced yeh-mee-STAH meh REE-zee) offers a great way to get her to eat healthy foods you might not otherwise touch. If there's any filling left over, freeze it and use it another time. Defrost for 3-4 hours. It's the same filling used for stuffed grape leaves with rice.

What You'll Need

  • 1 spring onion (finely chopped)
  • 1 bunch of fresh parsley (finely chopped)
  • 1 pound of zucchini (grated)
  • 2 medium carrots (grated)
  • 1/2 eggplant (peeled and grated)
  • 1 cup of olive oil (divided)
  • 4 firm tomatoes
  • 4 medium zucchini
  • 4 small eggplants
  • 4 peppers (green bell, Cubanelle, or Anaheim)
  • 1 1/2 cups of long grain rice
  • 1 tablespoon of sea salt
  • 1 teaspoon of freshly ground pepper
  • Garnish: toasted breadcrumbs

How to Make It

  1. Wash the vegetables carefully and dry. With a paring knife, cut the caps off the tomatoes, peppers, and eggplant, and both ends off the zucchini and set aside.
  2. With a spoon, scoop out the pulp and seeds from the eggplant, zucchini, and peppers, and discard.
  3. Scoop out the tomato pulp, chop well, and set aside. Lightly salt the interior of all vegetables.
  4. In a pot, heat 1/2 cup of olive oil and sauté the onion for about 2-3 minutes.
  1. Add grated zucchini, eggplant, and carrots, and cook over low heat for 10 minutes.
  2. Add the tomato pulp and continue to cook for 5 minutes.
  3. Remove from the heat and set aside to cool for 15 minutes, and put in a bowl.
  4. Add the rice, salt, and pepper, and mix well with a spoon until blended.
  5. With a spoon, fill vegetables loosely with the rice mixture, place in a roasting pan packed closely but not squashed, with caps covering the tops and ends.
  6. Place tomatoes (and small bell peppers if used) upright, lie the others on their sides.
  7. Pour 1/2 cup olive oil and 1/2 cup water over the top, sprinkle the tops of the upright vegetables with toasted breadcrumbs, and bake at 450F (230C) for 1 hour.
  8. Halfway through, turn the vegetables that are placed on their sides.
  • Note: If the vegetables start to get too brown before cooking time is up, cover with foil.
  • Tip: Scoop out vegetables leaving a thin shell, about 1/4 inch. (See how to scoop and stuff with photos.)
Nutritional Guidelines (per serving)
Calories 780
Total Fat 57 g
Saturated Fat 8 g
Unsaturated Fat 40 g
Cholesterol 0 mg
Sodium 1,798 mg
Carbohydrates 65 g
Dietary Fiber 14 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)