Yemista Greek stuffed peppers and tomatoes

Yemista is a traditional Greek dish that celebrates summer vegetables. This vegan (and gluten-free) version has heaps of flavour and it’s easy to make too.

5 large bell peppers
5 large and firm tomatoes (+2 for the sauce)
200 g / 1 rounded cup medium grain rice*
¼ cup (packed) fresh mint, chopped
¼ cup (packed) fresh parsley, chopped
¼ cup capers (in salt not vinegar), roughly chopped
¼ cup raisins, roughly chopped
6 tbsp almonds, chopped and toasted
¼ cup / 60 ml / 4 tbsp extra virgin olive oil
1 medium red onion, very finely diced
3 large garlic cloves, pressed
2 tbsp nutritional yeast
½ tsp fine sea salt (more if skipping capers)
½ tsp freshly ground black pepper
¾ tsp hot chilli flakes
SAUCE

¼ cup / 60 ml / 4 tbsp extra virgin olive oil
2 cups peeled and finely diced tomatoes (2 large tomatoes)
2 tbsp tomato paste
1 cup water
½ tsp hot chilli flakes
2 garlic cloves, finely grated
1 tsp fine sea salt
a generous grind of black pepper

View the full recipe at Lazy Cat Kitchen →