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YiaYia’s Yemista (Greek-Stuffed Tomatoes and Peppers) 


1 cup white onions chopped
4 tablespoons chopped parsley
6 tablespoons butter
1.5 lb. ground beef from Three Gates Cattle Co.
2 teaspoons salt
0.5 teaspoon pepper
0.5 cup water chestnuts, chopped if large
0.5 cup chopped pecans
1 cup golden raisins or cranberries
1 cup long grain white rice
0.5 cup tomato sauce
1 tablespoon sugar
2 cups (or more) chicken stock



  1. Sauté onions in butter until soft.
  2. Add beef, salt and pepper and brown the beef.
  3. Add chicken stock, tomato sauce, sugar, raisins and rice. Bring to a boil. Reduce heat and simmer until rice is fully cooked and all liquid is absorbed. If dry or rice not fully cooked, add more stock to the mixture.
  4. Add nuts and parsley at the end and let mixture sit for approx. 20 minutes.

Easily reheats on stovetop to serve. Serves 6-8.