Stuffed peppers and tomatoes
One of my favourite dishes to eat when I’m in Greece is γεμιστά, pronounced yemista (stuffed vegetables). Typically in Greece they serve peppers and tomatoes with a side of roasted potatoes. They’re delicious hot or cold. Read on for some good tasting yemista!
You will need the following ingredients:
- 4 green peppers
- 4 tomatoes
- 1 red onion
- 2 garlic cloves
- 1.5 cups white Rice
- A bunch of fresh parsley
- Salt and pepper
- Dried Basil
- Dried spearmint
- Olive oil
- Cut off the tops of the vegetables and de-flesh. Put aside the flesh of the tomatoes to cook with later.
- Drizzle with olive oil and season with salt and pepper. Put the tops back on the vegetables.
- In a pot, add finely diced onion and garlic cloves and sautee in olive oil until soft.
- Add the flesh of the tomatoes and cook for 5 minutes.
- Add the white rice and cover with water. Boil the rice in the mixture until cooked.
- Add chopped parsley, dried basil and lots of spearmint
- Fill the peppers and tomatoes with the rice. Put the tops on, drizzle with olive oil, cover with foil and cook in the oven for 1 hour at 180 degrees. Remove the foil for the last 15 mins.
Yemista always taste better the following day as the flavours have had time to intensify. So, if you’re patient enough, then leave them in the fridge for a day and just…eat something else haha.
Unless you stuff loads of vegetables then you’re going to have a lot of leftover rice. My favourite way to use leftovers is to have it with grilled chicken and salad.
‘Ελπίζω να σας αρέσει αυτή η συνταγή!’ … I hope you like this recipe!