Name: Yemista - Greek stuffed peppers (vegan)
Prep time: 30 min
Cook time: 90 min
Yield: makes 10
Cuisine: Greek
Ingredients: salt & pepper, to taste; 1 tsp sugar; 1 tbsp tomato paste; ½ cup water; 1 small red onion, finely diced; 1 heaped tsp salt; 10 bell peppers; 200 g white, medium-grain rice; 2 cups peeled and chopped tomatoes (4 medium tomatoes) OR 2 x 400 g tins; ¼ cup fresh mint, chopped; ¼ cup fresh parsley, chopped; 20 Kalamata olives, de-stoned & chopped; ¼ cup raisins, chopped (optional); ¼ cup pine nuts (or sliced almonds), roasted; ¼ cup / 60 ml / 4 tbsp extra virgin olive oil; 2 large garlic cloves, pressed; generous amount of freshly ground pepper; ½-1 tsp hot chilli flakes (optional); ½ cup peeled and chopped tomatoes (1 medium tomato)

Yemista - Greek stuffed peppers (vegan)

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Yemista - Greek stuffed peppers is a vibrant dish that smells & looks like summer. It makes a great lunch or dinner,it's effortlessly vegan and gluten-free.

By: Ania (via Lazycatkitchen)

Original Publish: Jun 9, 2015

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 90 mins

Yields: makes 10

Nutrition Facts

232.49 Calories

3.37 gramsProtein

26.83 gramsCarbs

13.09 gramsFat

Instructions

Set the oven to 180° C.
Wash your peppers, cut 1-2 cm off the top and keep the tops. Make sure you don't cut too close to the base of the stalk as it may become loose and you want the tops left intact to keep the filling nice and moist. De-seed the peppers and arrange them in a baking tray so that they fit quite snugly - if you don't have enough to fill the tray, make sure you pick peppers that are stable as you don't want them to collapse half-way through the cooking time. Sprinkle a pinch of sugar at the bottom of each pepper.
OPTIONAL STEP: You can blitz tomatoes if you don't want to have bits of tomato in your stuffing, I usually chop mine very finely and it does the job. You could also saute your onion and garlic before you incorporate them into the filling.
Mix all of the filling ingredients together. Spoon the filling into the peppers, but be sure not to overfill - the mixture should be roughly level with the cut so that there is room for expansion under the tops. Put the tops back on.