Yemista - Vegetables Filled With Rice Recipe

How to make it

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• Wash and drain well the tomatoes, eggplants and green peppers.
• Slice horizontally the bottom of each tomato and with a teaspoon remove carefully the inside.
• In the same manner, cut the top of each green pepper and remove its seeds. (Remember to keep the sliced tops)
• With a knife press the surface of each eggplant until you draw a line carving from top to bottom.
• Remove the inside carefully as with the tomatoes.
• Place the tomatoes' insides in a colander with a small pan underneath and squeeze them.
• Keep the tomato juice that drains in the small pan for later.
• Mix the tomatoes' insides from the colander with some of their juice and the tomato paste lightly, and keep them for the filling.
• Chop the onion and saute it in half the olive oil in a pot.
• Add the rice and stir it 2-3 times.
• Add the tomato mix, parsley, mint, salt and pepper.
• Remove from the heater and place the hollow vegetables on a pan.
• Fill the vegetables with the rice mixture up to 3/4, starting with the green peppers and eggplants and leaving the tomatoes last, so that the mixture doesn't end up too juicy.
• Place the sliced tops of the vegetables on top of them, sort of like lids.
• Pour the remaining tomato juice from the small pan on top of the filled vegetables.
• Finally pour the remaining olive oil tablespoon by tablespoon on top of each vegetable respectively.
• Bake the food at 360 degrees F (180 degrees C) for about 2 hours.
• (You can add water if necessary during the baking process).
• P.S.
• It is also possible to add Feta cheese in the filling mixture.