Stuffed Capsicums (Yemista/Gemista)
Ingredients
Capsicum Filling
finely chopped
finely chopped
finely chopped
crushed
finely chopped
sliced
grated
grated
Capsicums
Potatoes
halved
Instructions
Mix filling
Mix all filling ingredients in a large bowl and set aside.
Prepare capsicums
Preheat oven to 250°C fan. Slice off capsicum lids, remove seeds and membrane, wash well and drain excess water. Arrange upright in the baking dish.
Season potatoes
In another bowl toss potatoes with tomato paste, oregano, salt, pepper and EVOO.
Assemble and bake
Fill capsicums with approx 3 tbsp filling and replace lids. Arrange potatoes around them. Pour remaining potato marinade over the top of the capsicums and add ½ cup water to the dish. Cover with baking paper and tightly with foil.
Bake covered
Reduce oven to 200°C fan. Bake 2 hours covered.
Bake uncovered
Uncover and bake 20 minutes until capsicums are caramelised and potatoes golden.
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