Yemista (Stuffed Red Peppers)

Yemista is the term used to describe stuffed vegetables such as capsicum, tomatoes and zucchini.  These are often stuffed with the same fillings, usually rice and ground meat, and baked together.  At times you may see wedges of potatoes added amongst the vegetables to extend the dish.

I love the aroma of the red peppers cooking in the oven and their glorious red colour.

This is one of our family favourites.

• 8 medium sized red capsicum

• 700 grams minced beef

• 1 bottle (680 mls) tomato passata

• ½ bottle water

• 450 grams medium grain rice

• chopped parsley

• salt and pepper to taste

• 1 onion finely chopped

Preheat oven to 200C. Wash the capsicum and slice the tops, keeping them to place back on after.

In a large frying pan sauté the onions in a little olive oil until soft.  Add the mince and tomato passata and mix well, add ½ bottle of water, the rice, parsley and season with the salt and pepper. 

Cook only for about 5 – 10 minutes then spoon mixture into the peppers and put tops back on and place in a large baking dish.   You can lay them down or sit them up, whichever way they fit, it really doesn’t matter.

Drizzle a little olive oil on them and place in the oven at 200C for about one hour or until cooked.  You may need a little water in the bottom of the dish.

Serve with a green salad, fetta cheese and fresh bread.