I love stuffed vegetables and these quick and easy Greek-style vegetarian stuffed red peppers/yemista are one of my favourite dishes to rustle up for a filling lunch or for supper with a salad on the side.
quick and easy Greek style vegetarian stuffed peppers/yemista
Stuffed veggies are very much part of the Mediterranean diet, especially in Greece. In fact, in Greece stuffed veggies have their own section on the menu. They are called Yemista/gemista, which translates as filled.
In our little village, we tend to be given the extra peppers, tomatoes and other veggies when friends and neighbours have a glut in their gardens.
This easy recipe for vegetarian stuffed peppers is a great way to use sweet tasty red peppers.
What type of peppers to use for stuffed peppers
Bell peppers are obviously the best choice for their perfect cup-like shape. Once you slice off the top with the stalk there is just the most perfect receptacle for any sort of stuffing you like.
I’m using red peppers here. Red peppers are the sweetest. Peppers come in different colours which denotes their state of ripeness.
Green peppers are quite bitter because they are the youngest and least ripe peppers. They are often used in Asian cooking.
Yellow and orange peppers are getting sweeter towards the ripest and sweetest of bell peppers – red peppers.
You can use any colour of bell pepper for this Greek style vegetarian stuffed peppers recipe. It is a matter of personal choice.
Ingredients for vegetarian stuffed peppers
The ingredients are simple, just the peppers themselves plus tomatoes, garlic, sun-dried tomatoes, breadcrumbs, seasoning plus dried and fresh herbs.
Oil for cooking in the oven and that’s it.
How to make stuffed peppers
Just cut the tops off the peppers and remove seeds from inside.
Mix all the stuffing ingredients in a bowl and then pack this into the peppers and pop on their lids.
Place upright in an oven dish that holds them close together. This is to stop them falling over whilst baking in the oven.
Pour over a little olive oil and bake in the oven for about 25 minutes or until the peppers are really tender.
Stuffed peppers should fall apart on your plate at the mere touch of a fork. They should not be served hard or crisp in any way. Stuffed peppers are soft and the pepper flesh should melt in your mouth.
Quick and easy
This is one-pot cooking and only a few minutes of prep time. The oven does the rest of the work for you in about 25 minutes. Now that’s good healthy quick and easy fast food in my book!
How many does this recipe serve?
These vegetarian stuffed peppers will two people as starter or as a main dish if you add something on the side like a salad, potatoes, rice or whatever you fancy.
How to serve vegetarian stuffed peppers
These are great just as they are. A super tasty vegetarian meal in themselves. Want a more substantial meal, then serve stuffed peppers as a side dish. They are great with an omelette or frittata.
Not a vegetarian? Then enjoy these stuffed peppers alongside a pork chop or any other meat dish. Stuffed peppers are perfect for serving alongside BBQ food. All your rice and veggies in one neat pepper package!
Simple easy stuffed peppers and a little bit of Greek sunshine on a plate no matter where you are.
Looking for more stuffed vegetable recipes? Then check these out before you go;
Paella style stuffed peppers with feta
Stuffed peppers puttanesca with feta
Spiced stuffed aubergine/eggplant
Greek lamb stuffed cabbage leaves
Greek stuffed tomatoes with prawns
Vegetarian stuffed aubergine/eggplant
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Greek style vegetarian stuffed red peppers
- 2 red peppers
- 2 tomatoes chopped
- 2 cloves garlic minced
- 2 tbsp sun-dried tomatoes chopped
- 4 tbsp feta cheese crumbled
- 4 tbsp breadcrumbs
- 2 tbsp fresh mint plus basil and coriander
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp Olive oil
- Preheat oven to 180C
- Cut the tops off the peppers and remove seeds
- Mix all other ingredients in a bowl
- Stuff this mixture into the peppers and pop on the lids
- Place in a baking tray where they fit together snugly and pour over a little oil
- Bake for 25 mins
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