Yemista – Greek stuffed peppers

Yemista – Greek stuffed peppers is a vibrant dish that smells & looks like summer. It makes a great lunch or dinner,it’s effortlessly vegan and gluten-free.

10 bell peppers
200 g long grain rice
2 cups peeled and chopped tomatoes (4 medium tomatoes) OR 2 x 400 g tins
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
20 Kalamata olives, de-stoned & chopped
¼ cup raisins, chopped (optional)
¼ cup pine nuts (or sliced almonds), roasted
¼ cup / 60 ml / 4 tbsp extra virgin olive oil
1 small red onion, finely diced
2 large garlic cloves, pressed
1 heaped tsp salt
generous amount of freshly ground pepper
1 tsp sugar
½-1 tsp hot chilli flakes (optional)

SAUCE:
¼ cup / 60 ml / 4 tbsp extra virgin olive oil
½ cup peeled and chopped tomatoes (1 medium tomato)
1 tbsp tomato paste
½ cup water
salt & pepper, to taste

View the full recipe at Lazy Cat Kitchen →