Stuffed Tomatoes and Peppers - (Yemista) Stuffed Tomatoes and Peppers 1st image | 2nd image NOTES Yields 16 stuffed vegetables (6 - 8 servings). Greek : Γεμιστά Serves / Yields : 6 - 8 persons Season:Summer Print this recipe INGREDIENTS 8 medium tomatoes 8 medium peppers 4 medium potatoes 2 cups rice 3 onions spearmint Spoon of sugar parsley 1 1/2 cup olive oil salt pepper Optionally: Raisins, minced meat. METHOD Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin. Save the inner part of the tomatoes you have removed. It will be used for the stuffing. Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice the onions (chopped), the spearmint, the sugar and the parsley. Pour olive oil and boil the rice mixture. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking. Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffings, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing. For the alternative stuffing just replace rice with minced meat or use both in equal portions.