1/1 Photo of Yemista (Greek Stuffed Peppers)
These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread.
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- 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 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
- 1Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
- 2Heat 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.
- 3Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
- 4Stir until the rice becomes transparent and the meat loses its redness.
- 5Preheat the oven to 350°F
- 6Use the mixture to loosely fill the empty peppers.
- 7Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
- 8Put the reserved pepper tops back on the peppers, like lids.
- 9Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
- 10Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.
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Nutritional Facts for Yemista (Greek Stuffed Peppers)
Serving Size: 1 (679 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 474.3
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 5.6 g
- Cholesterol 23.0 mg
- Sodium 40.0 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 9.2 g
- Sugars 14.0 g
- Protein 11.8 g