Yemista - Stuffed Peppers Cypriot Style Recipe

Name: Yemista - Stuffed Peppers Cypriot Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g rice (dry weight); 6 -8 large bell peppers; 25 -50 ml extra virgin olive oil; 400 g diced onions; 500 g ground pork; 2 teaspoons dried mint; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1 teaspoon black pepper; 1/4 teaspoon cinnamon; 2 fresh garlic cloves (finely chopped); 25 g fresh parsley, chopped; 1 vegetable stock cube (I use stockpot); 500 ml hot water; 50 g cheddar cheese (grated)

Servings: persons

200 g rice (dry weight)
6 -8 large bell peppers
25 -50 ml extra virgin olive oil
400 g diced onions
500 g ground pork
2 teaspoons dried mint
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon cinnamon
2 fresh garlic cloves (finely chopped)
25 g fresh parsley, chopped
1 vegetable stock cube (I use stockpot)
500 ml hot water
50 g cheddar cheese (grated)

1
cook the rice following your normal method.
2
In a large pan soften the onions in the olive oil until a good colour is achieved.
3
Add the mince and cook until coloured.
4
Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute.
5
add the veg stock and again stir in well.
6
add the hot water making sure you get all the stuck bits from the bottom of the pan.
7
Cook down on a medium heat until the mix is almost dry again.
8
Add the cooked rice and stir well.
9
Add the freshly chopped parsley and stir in.
10
Cook until dry (so no puddles of liquid are there, but is still moist).
11
Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits.
12
Fill each half with the mix.
13
Cover with the grated cheese.
14
Roast in the oven until soft - takes about 30-40 minutes at 200u00b0C.
15
Serve hot by themselves as a starter, with chips and salad for a main course or even work well on a plate as part of a buffet.

6253

kcal

Calories

656

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 200 g rice (dry weight), 6 -8 large bell peppers, 25 -50 ml extra virgin olive oil, 400 g diced onions, and more.

Yes, Yemista - Stuffed Peppers Cypriot Style falls under the General 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.

That's it — enjoy your meal!

Yemista - Stuffed Peppers Cypriot Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions