Yemista (greek Stuffed Tomatoes and Peppers
Over a year ago
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Ingredients
- 5 Ripe Tomatoes
- 5 Green Peppers
- ¾ Cup Olive Oil
- 13 Tbsp Rice (1 Heaping Tbsp Per vegetable to be stuffed)
- 1 ½ Cups Chopped Onion
- 3 Garlic Cloves
- ¼ Cup Fresh Mint Chopped
- ½ Cup Parsley, minced
- ½ Cup Pine Nuts (Slivered Almonds)
- ½ Cup Hard Mizithra Cheese (Or Kefalograviera) Cut into Tiny Cubes
- ½ Cup Sultanas or Raisins (optional)
- 1 tsp Salt
- ½ tsp Pepper
- 1 ½ Cup Water
- ½ Cup Olive Oil
- Sea Salt and Black Pepper
- Feta Cheese (to Serve)
Accompaniment
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Description
My favourite Greek dish
Method
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1
1. Cut off tops of tomatoes (retain tops) and carefully
scoop out flesh (retain this as well).
2. Cut off tops of peppers (retain tops) and remove seeds and membrane.
3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips.
4. Take tomato flesh and process it until pureed.
5. Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
6. Stuff the vegetables evenly with this mixture.
7. Replace tops of tomatoes and peppers.
8. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
9. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
10. Turn off oven and leave in for another hour to'mellow' before serving.
11. This is best served slightly warm or at room temperature, topped with crumble feta cheese.
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