YEMISTA

stuffed tomatoes & capsicums

INGREDIENTS

7 capsicum (tops cut & set aside)
3 onions (chopped)
7 tomatoes (tops cut & set aside)
3 cups rice (medium grain)
2 teaspoons sugar
salt, to taste

2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon pepper
3/4 cup oil
1/2 teaspoon chilli
1/4 cup dill (chopped)
1/4 cup mint(chopped)
1 cup water

diced pulp of tomatoes

METHOD

Place oil into saucepan, add onions and cook over medium heat, until caramelised.

Whilst the onions are cooking, scoop out the insides. (reserve the pulp from the tomatoes)

Place tomatoes and capsicums into a baking dish, sprinkle some sugar and salt over the top.

Once onions have caramelised add the rice, tomato pulp, raisins, pine nuts, sugar, salt, pepper, chili,

dill and mint.

Stir through and bring the mixture to a boil.

Remove from heat let mix rest for 5 minutes 

Carefully scoop the mixture into the hollowed out tomatoes and capsicums.

Place the tops back on, and pour a cup of water into the base of the baking dish.

Place baking paper and aluminium foil on the top, and cook for approximately 60 minutes.

Uncover, and cook for a further 30 minutes.

Time to take out off the oven and enjoy with your loved ones.

©2018 by It's all Greek to me.