Yemista – Greek stuffed peppers (vegan

• Vegan
• Gluten free

• Produce

  • 10 Bell peppers
  • 1/2 tsp Chilli flakes, hot
  • 2 Garlic cloves, large
  • 1/4 cup Mint, fresh
  • 1/4 cup Parsley, fresh
  • 1/4 cup Raisins
  • 1 Red onion, small
  • 2 1/2 cups Tomato

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 20 Kalamata olives

• Pasta & Grains

  • 200 g Rice, long grain

• Baking & Spices

  • 1 Amount of freshly ground pepper, generous
  • 1 heaped tsp Salt
  • 1 Salt & pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Liquids

  • 1/2 cup Water

Found on lazycatkitchen.com

Description

Directions

• Set the oven to 180° C.Wash your peppers, cut 1-2 cm off the top and keep the tops. Make sure you don’t cut too close to the base of the stalk as it may become loose and you want the tops left intact to keep the filling nice and moist. De-seed the peppers and arrange them in a baking tray so that they fit quite snugly – if you don’t have enough to fill the tray, make sure you pick peppers that are stable as you don’t want them to collapse half-way through the cooking time. Sprinkle a pinch of sugar at the bottom of each pepper.OPTIONAL STEP: You can blitz tomatoes if you don’t want to have bits of tomato in your stuffing, I usually chop mine very finely and it does the job. You could also saute your onion and garlic before you incorporate them into the filling.Mix all of the filling ingredients together. Spoon the filling into the peppers, 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. Put the tops back on.In a mixing jug combine all the ingredients for the sauce. Pour the sauce to the bottom of the tray, in amongst the peppers.Cover the tops of peppers with a piece of foil and put the peppers into the oven for 90 mins. After 45 mins remove the foil so that the tops get a chance to brown nicely. Check if rice is cooked before removing from the oven, if it’s still a little hard, leave the peppers in a warm (switched off) oven for another 30 minutes to finish off cooking.Traditionally, Gemista is served at room temperature rather than warm so allow peppers to cool down before eating. They’re best enjoyed with a green salad and some crusty bread.