Yemista - Stuffed Peppers Cypriot Style

READY IN: 2hrs
YIELD: 8 peppers




  • cook the rice following your normal method.
  • In a large pan soften the onions in the olive oil until a good colour is achieved.
  • Add the mince and cook until coloured.
  • Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute.
  • add the veg stock and again stir in well.
  • add the hot water making sure you get all the stuck bits from the bottom of the pan.
  • Cook down on a medium heat until the mix is almost dry again.
  • Add the cooked rice and stir well.
  • Add the freshly chopped parsley and stir in.
  • Cook until dry (so no puddles of liquid are there, but is still moist).
  • Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits.
  • Fill each half with the mix.
  • Cover with the grated cheese.
  • Roast in the oven until soft - takes about 30-40 minutes at 200°C.
  • 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.