YEMISTA (STUFFED VEGETABLES)

This is a Greek traditional dish which I have adjusted slightly to make it my own and of course add some more vegetables!


Serves: 4 to 6

Prep time: 20 minutes  Cook time: 1 hour

Total Time: 1 hour 20 minutes

Difficulty: Easy to Medium


INGREDIENTS

  • 4 large capsicums (green, red or yellow)

  • 4 medium tomatoes

  • 4 green zucchinis

  • 1kg pork/veal mince (or any meat mince of your choice)

  • 1/2 cup basmati rice

  • ½ cup diced mushrooms

  • 2 tbsp continental parsley, finely chopped 

  • 1 brown onion, finely diced

  • 2 tsp mixed spice

  • 1 tsp ground cinnamon

  • 1 tsp dried mint

  • 1 tsp pepper and salt

  • 3 tbsp olive oil

  • 400g tomato canned tomatoes

  • 1/2 cup water

  • 1 tbsp goats cheese (optional) or greek yoghurt to serve

METHOD

  1. Preheat the oven to 180 degrees celsius.  Slice the tops off the vegetables and set aside.  Clean the seeds and membrane out, and discard. In a medium roasting tray, place the vegetables standing.

  2. Place a medium pan over medium heat and add 1 tbsp olive oil and diced onion. Cook until onion begins to softens. Add mushrooms, and cook for another minute until the mix becomes fragrant and the onion softens.

  3. Add the mince and stir through to break it up using a wooden spoon. Do this until the mince begins to brown.  Add herbs, tomato and rice. Season with salt and pepper. Bring to a simmer, reducing heat to low. Allow to simmer for until the mix begins to thicken. Remove from heat.

  4. Fill each vegetable with the mixture and replace the vegetable tops.  Pour the water into the baking dish so it surrounds the vegetables and drizzle extra olive oil over the stuffed vegetables.

  5. Cover the roasting dish with foil and cook for approximately 45 minutes.  Remove the foil and allow vegetables to brown on the top.

  6. Lift the tops of the vegetables and sprinkle goats cheese on each. Replace the tops

  7. Serve with a fresh green salad and enjoy!!