🫑 🇬🇷 Yemista (Greek Stuffed Capsicums)

Out of all the stuffed vegetables, I love capsicum the most. They're the sweetest to me, and also happen to be the easiest to prepare 👏🏼 Everyone puts their own little magic into making these. Maybe you can too 😃

Ingredients

The Vegetables Tray

• 10 medium capsicums (or 7 capsicums & 5 tomatoes)

• 3–4 small potatoes, cut into quarters lengthwise

• 1/2 cup Extra virgin olive oil (for the tray)

• 2 cups hot water

• Greek feta cheese or yoghurt for serving

The Filling

• 1.5 cups Arborio rice, washed and drained

• 1 cup Extra virgin olive oil (divided: 1/4 for sauté, 3/4 for the mix)

• 1/2 bunch spring onions, chopped

• 1 brown or red onion, chopped

• 3–4 cloves garlic, crushed

• 1 tbsp tomato paste

• 400g quality crushed tomatoes (or fresh)

• 1/2 carrot, grated

• 1/2 zucchini, grated

• 2 cups hot water 

• 1/2 b parsley, chopped

• 1/3 bunch mint leaves, chopped

• 3-4 dill sprigs, chopped

• 1 tsp sugar

• 1 tsp dried oregano

• Salt & pepper, be generous 

Method

1. Prepare the Shells: Slice the tops off the capsicums and de-seed. (If using tomatoes, scoop out the centers and save the pulp for the filling). Arrange them in a large baking pan and season the inside of the empty cavities with salt and pepper.

2. The Base Sauté: Sauté the onions and garlic in 1/4 cup of the olive oil for 5 mins. Add the grated carrot and zucchini and cook for another few minutes until softened.

3. Toast & Bloom: Add the rice and stir for 2 minutes to coat in oil. Add the tomato paste and cook it on the bottom of the pan for 3–4 minutes until it turns a deep brick red.

4. The Liquid Mix: Add the crushed tomatoes or tomato pulp, sugar, and cook for 5 minutes. Turn off the heat. Stir in the 2 cups hot water, the chopped herbs (parsley, mint, dill), the remaining filling oil, and your salt/pepper.

5. Prep Potatoes: In a separate pan, quickly brown the potato quarters with a splash of oil and a pinch of oregano.

6. The Stuffing: Spoon the mixture loosely into the vegetables. Fill them only 3/4 full because Arborio rice expands significantly. If you have extra rice, pour it directly into the bottom of the baking pan.

7. Final Assembly: Place the capsicum "lids" back on. Nuzzle the potatoes between the vegetables. Drizzle the 1/2 cup olive oil over the tops. Pour the 2 cups of water into the corner of the pan (don't pour it over the peppers or you'll wash the oil off).

8. The Bake: Cover tightly with foil. Bake at 190°C for 1 hour. Remove foil, drop heat to 180°C. Bake for another 40–50 mins until the vegetables are charred and the rice is tender.

If required, add some more liquid to the pan during the cooking process, to ensure it doesn't dry out.