Saucepan@saucepan · Shared this recipeFollowGreek · mainYemista Greek Stuffed Peppers And TomatoesA vegan Greek dish of bell peppers and tomatoes stuffed with a seasoned rice filling and baked in a tomato sauce.total2 hr 15 minprep45 mincook1 hr 30 minservings10Original recipe on lazycatkitchen.comKeep this recipeAdd a copy of Yemista Greek Stuffed Peppers And Tomatoes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings5 large bell peppers5 medium-large and firm tomatoes200 g / 1 rounded cup medium grain rice*0.25 cup fresh mint, packed, chopped0.25 cup fresh parsley, packed, chopped0.25 cup capers, in salt not vinegar, roughly chopped0.25 cup sultanas or raisins, roughly chopped6 tbsp almonds, chopped and toasted0.25 cup / 60 ml / 4 tbsp extra virgin olive oil1 medium red onion, very finely diced3 large garlic cloves, pressed2 tbsp nutritional yeast0.5 tsp fine sea salt, more if skipping capers0.5 tsp freshly ground black pepper0.5 -¾ tsp hot chilli flakes0.25 cup / 60 ml / 4 tbsp extra virgin olive oil2 cup peeled and finely diced tomatoes, 2 large tomatoes2 tbsp tomato paste1 cup water0.25 -½ tsp hot chilli flakes2 garlic cloves, finely grated1 tsp fine sea salta generous grind of black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Set the oven to 180° C.2Step 2: Wash tomatoes and peppers well. Cut about 1-2 cm off each pepper and tomato and set the tops aside. Make sure you don't cut the peppers too close to the base of the stalk as it may come loose and you want the tops left intact to keep the filling nice and moist.3Step 3: Using a sharp-edged spoon, scoop the inside of the tomatoes, leaving the outer walls intact. Save the scooped-out tomato flesh.4Step 4: Deseed the peppers, breaking the white membranes with your fingers or a small knife.5Step 5: Arrange the hollowed-out tomatoes and peppers snugly on a baking tray (or trays, I had to use two to fit them all in).6Step 6: Season the inside of each vegetable with a pinch of salt, sugar and pepper.7Step 7: Blend or finely dice the insides of the tomatoes to add them to the rice filling.8Step 8: Mix all of the filling ingredients together with the blended tomato flesh and olive oil.9Step 9: Spoon the filling into the vegetables, but be sure not to overfill - the mixture should be roughly level with the cut so that there is room for expansion under the tops. Give the mixture a good stir between filling each vegetable so that you distribute the liquid that drops to the bottom evenly between all vegetables. Put the tops back on.10Step 10: In a mixing jug, combine all of the ingredients for the sauce. Pour the sauce on the bottom of the tray, in amongst the stuffed vegetables.11Step 11: Put the baking tray (or trays) into an oven. After about 1 hour, protect the tops from burning by wrapping a piece of aluminium foil over them. Continue baking for another 30 minutes, until the rice is cooked through. If the rice is still a little hard at the end of the cooking time, leave the veggies in a warm (switched off) oven for another 30 minutes to finish off cooking.12Step 12: Traditionally, yemista is served at room temperature rather than warm, so allow it to cool down before eating. They're best enjoyed with a simple green salad (I use Romaine lettuce, spring onions and cucumber) and some crusty bread.getsaucepan.com/r/594c0202-35f0-426f-8c71-87e05f7bec3d · Original: https://www.lazycatkitchen.com/yemista-greek-stuffed-peppers-tomatoes/
