Stuffed Capsicums (Yemista/Gemista)
Ingredients
Capsicum Filling
medium-grain rice
300 g
crushed tomatoes
765 g
parsley (finely chopped)
60 g
mint (finely chopped)
30 g
dill (finely chopped)
30 g
garlic (crushed)
30 g
brown onion (finely chopped)
225 g
shallot (sliced)
75 g
zucchini (grated)
225 g
carrot (grated)
135 g
vegetable stock powder
22.5 g
black pepper
1.5 g
extra virgin olive oil
120 ml
Capsicums
red capsicum
10 piece
Potatoes
potato (halved)
1500 g
tomato paste
140 g
oregano
3 g
salt
18 g
black pepper
3 g
extra virgin olive oil
180 ml
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.
Original recipe
Storage
Reheat covered to retain moisture. The flavour improves after a day in the fridge.
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