Yemista (Greek Stuffed Peppers) Recipe

Name: Yemista (Greek Stuffed Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large bell peppers; 6 tablespoons olive oil; 2 large onions, chopped; 3 1/2 ounces long grain rice; 4 1/2 ounces ground pork; 1 tablespoon of fresh mint, chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons ground cinnamon; 1 (14 ounce) can plum tomatoes; sliced potato (optional); 1 lemon, juice of; 1/2 cup water

Servings: persons

8 large bell peppers
6 tablespoons olive oil
2 large onions, chopped
3 1/2 ounces long grain rice
4 1/2 ounces ground pork
1 tablespoon of fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons ground cinnamon
1 (14 ounce) can plum tomatoes
sliced potato (optional)
1 lemon, juice of
1/2 cup water

1
Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
2
Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
3
Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
4
Stir until the rice becomes transparent and the meat loses its redness.
5
Preheat the oven to 350u00b0F
6
Use the mixture to loosely fill the empty peppers.
7
Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
8
Put the reserved pepper tops back on the peppers, like lids.
9
Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
10
Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large bell peppers, 6 tablespoons olive oil, 2 large onions, chopped, 3 1/2 ounces long grain rice, and more.

Yes, Yemista (Greek Stuffed Peppers) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yemista (Greek Stuffed Peppers)

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