Yemista

🔥 Prep

• Rinse the 4 tomatoes and 4 peppers under cold water and pat dry.
• Slice off the tops of each tomato and pepper (about 1 cm) and reserve them as lids.
• Using a spoon, gently scoop out the seeds and inner flesh from the tomatoes and peppers, leaving a ½‑cm thick wall; reserve the scooped flesh.
• Finely chop the 1 onion.
• Chop the 2 tbsp fresh mint and 2 tbsp fresh parsley.
• Measure out 1.5 cup of rice and rinse it under cold water until the water runs clear; set aside.
• In a bowl, combine the reserved tomato/pepper flesh, chopped onion, mint, parsley, rice, 2 tbsp olive oil, salt, and pepper; mix well.

🔥 Cook

• 1. Heat a large skillet or pot over medium heat and add 2 tbsp olive oil.
• 2. Add the chopped onion and sauté for 3–4 minutes until translucent.
• 3. Stir in the rice and toast for 2 minutes, stirring constantly.
• 4. Add the reserved tomato/pepper flesh, chopped mint, parsley, ½ tsp salt, ¼ tsp black pepper, and ½ cup water; cook for 5 minutes until the liquid is mostly absorbed.
• 5. Remove the mixture from heat and let it cool slightly; this is the stuffing.
• 6. Stuff each hollowed tomato and pepper with the rice mixture, pressing gently but not over‑packing; replace the reserved tops as lids.
• 7. Arrange the stuffed vegetables upright in a deep baking dish or pot; drizzle the remaining 1 tbsp olive oil over the tops.
• 8. Pour enough hot water or vegetable broth into the dish to reach about 1 cm up the sides of the vegetables (≈1 cup).
• 9. Cover the dish tightly with foil or a lid and bring to a gentle simmer over medium-low heat.
• 10. Reduce heat to low and simmer for 35–40 minutes until the rice is tender and the vegetables are soft; check liquid level halfway and add a splash more water if needed.
• 11. Turn off the heat and let the dish rest, covered, for 10 minutes before serving.

🔥 Serve

• Transfer the stuffed tomatoes and peppers to a serving platter, spooning any cooking juices over them.
• Garnish with a sprinkle of fresh mint or parsley and a lemon wedge on the side.
• Serve warm, accompanied by a dollop of plain Greek yogurt or tzatziki and crusty bread or pita.
• Optional: drizzle a little extra‑virgin olive oil just before serving for added richness.