Yemista (Stuffed Peppers + Tomatoes)

Brown rice and a hint of hot pepper take the place of white rice and beef in this divine village staple. Tastes even better the next day!

Yemista (Stuffed Peppers + Tomatoes)


  • 3 large peppers washed, tops removed
  • 3 large tomatoes washed, scooped out (chop the inside of the tomatoes and set aside)
  • 3 medium carrots, (about 1 ½ cups), shred using the large side of a box grater
  • 1 large white onion, diced
  • 2 tablespoons dill, chopped
  • 3 heaping tablespoons chopped flat leaf parsley
  • 1 tablespoon biodynamic cane sugar or sugar of your choice
  • 6 tablespoons brown rice
  • kosher salt (salt well)
  • 1 tablespoon mountain oregano
  • black pepper (pepper well)
  • 1 tspn. crushed red pepper flakes (optional)
  • ⅔ a cup tomato sauce
  • ¾ a cup Fancy Peasant GEVOO
  • 1 ½ cup hot water
  • Optional: add 2 potatoes


  1. Preheat oven to 400°F
  2. Over medium to high heat, add your olive oil and onion. Sauté until soft and golden.
  3. Add carrot and sauté. Add tomatoes, sugar, salt, pepper, oregano, tomato sauce, rice and 1 cup hot water.
  4. Boil for 20 minutes. Add your flat leaf parsley and dill.
  5. Stuff your tomatoes and peppers. Cover your vegetables with their lids and add potatoes throughout the pan.
  6. Drizzle potatoes and stuffed vegetables with GEVOO, salt and pepper.
  7. Add 1 cup of water to your pyrex or Le Creuset.
  8. Bake at 400 degrees for 1 hour.
  9. Serve warm or at room temperature.
    *Sauteeing will vary depending on what type of rice you use