Yemista - Stuffed Peppers Cypriot Style

Name: Yemista - Stuffed Peppers Cypriot Style
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 peppers, 6-8 serving(s)
Ingredients: 200 g rice (dry weight); 6 -8 large bell peppers; 25 -50 ml extra virgin olive oil; 400 g diced onions; 500 g ground pork; 2 teaspoons dried mint; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1 teaspoon black pepper; 1/4 teaspoon cinnamon; 2 fresh garlic cloves (finely chopped); 25 g fresh parsley, chopped; 1 vegetable stock cube (I use stockpot); 500 ml hot water; 50 g cheddar cheese (grated)

Submitted by AskCy

"A very tasty recipe for stuffing peppers but works just as well for big beef tomatoes. One of a variety of ways used to stuff peppers used in Cyprus and Greece"

Download

photo by AskCy

Ready In:: 2hrs
Ingredients:: 15
Yields:: 8 peppers
Serves:: 6-8

ingredients

200 g rice (dry weight)
6 -8 large bell peppers
25 -50 ml extra virgin olive oil
400 g diced onions
500 g ground pork
2 teaspoons dried mint
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
¹⁄₄ teaspoon cinnamon
2 fresh garlic cloves (finely chopped)
25 g fresh parsley, chopped
1 vegetable stock cube (I use stockpot)
500 ml hot water
50 g cheddar cheese (grated)

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

AskCy

First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family. However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had... welcome to my World LOL Steve

View Full Profile