GFHYVT
Yummy Stuffed Peppers and Squash is also called Yemesta (gemeesta) which is Greek for stuffed vegetables.
But I just call them yummy.Â
August is the right month to fill brightly colored bell peppers, zucchini and yellow squash with a fresh filling of rice, cheese and vegetables. For a meatier Yemesta, add in one pound of either browned ground meat, chopped chicken or sausage Â
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Gluten free and vegetarian, stuffed vegetables make a satisfying main dish or side and are delicious hot or cold. For vegan yemesta, skip the feta or choose a vegan melting cheese.
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Beautiful enough for entertaining, yemesta is a great basic recipe that you can alter to your liking. Try stuffing eggplants or large tomatoes. Replace the squash filling with mushrooms or a combination of pine nuts and raisins (the Turkish version).Â
Replace rice with 1 cup dry quinoa, lentils or your favorite grain.Â
(Cook according to package directions.)Â
A small pasta like orzo or macaroni would also work well.Â
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For a simpler filling, just add cooked rice, cheese and seasonings to  the hollowed out vegetables and dot with cheese or tomato sauce.
Or, prep the vegetables (but don’t bake them), cover and refrigerate for up to three days. The flavors in the rice mixture improve over time. The peppers will be ready to bake when you are.
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Limit clean up by cooking rice in a big pot, then use that pot to stir in the vegetables to make the filling. Bake yemesta until vegetables start to brown and get very soft. Â The long, slow roasting process yields amazingly sweet, tender vegetables your whole family will love.
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Use the photos as your guide and dig into Yemesta!
[tasty-recipe id=”7575″]
Where is the oven temperature listed in the recipe or ingredients . 60-80 minutes but no oven temp listed
You are right! So sorry! Bake at 350 F or 325 F convection (if using convection they may cook a little faster).
Enjoy and thanks for asking!
Dana