Yemista Rice-stuffed Tomatoes And Peppers Recipe

How to make it

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• Initially prepare your vegs for filling as follows :
• Begin with the peppers . Cut off outer top-extending stalk ( it looks UGLY and black-burnt when served ) . Cut off a " lid " , 1 1/2 cm from top , put aside , pull out and rince away the seeds ONLY , keeping the rest inner greens aside .
• Most people cut the tomatoes' lids from the stalks' ( upper ) side . This is TOTALLY incorrect , difficult to empty the toms and they look UGLY when served !! . Remove the outer stalk gently , being careful not to rip the tom . Here comes the trick !! Take a small sharp knife , holding the tom , stalk facing upwards , insert it 1 cm away from the stalk at an angle towards the inner stalk . Moving your knife as a compass , without enlarging the outer cut on the tom's skin , cut away the stalk inside . ( DONT FREAK people , it is easy and I demonstrate in the photos ) . NOW , cut a lid of 1 1/2 cm from the BOTTOM surface ( which will be the TOP surface in the pan ) and using a tsp , scrape loose the inner core by detaching those 4 ligaments that hold the core to the tom's innersides . That's it !! The core will easily pop out with the help of the spoon !! Scrape away the insides gently , not breaking the toms . Keep the scrapings and cores aside with those pepper greens .
• In a sauce pan , add the CUP of oil and heat to medium high temp . Add the blendered onions and stirfry until they form a soft pulp , DO NOT BROWN them . Add the inners of your vegs AFTER you have blendered them together with the parsley and spearmint .
• Add 2 tsp salt , pepper to your taste and a tsp sugar , stirfry until ALL water has evaporated , leaving a salsa .
• NOW add the rice and stir a bit . This is your filling .
• Place your vegs in a deep ovenpan . Sprinkle salt , pepper and a pinch of sugar in each veg and on the inner side of their lids . ( sugar kills that acidic taste when using fresh tomatoes , so , add some in all foods using fresh toms ) . Fill your vegs 3/4 ONLY !! ( they will expand and break when cooking , due to rice expansion ) . Be careful to fill ALL your vegs not forgeting one or two ... It has happened to almost everyone .. Ha ha !! If there is remaining filling , either deep freeze it or , even better , simmer it with little water for 20 min , creating a delicious yemista " risotto " ( my invention ) !! Cover vegs with their own lids and then insert the potatoes , GENTLY , between the vegs where there is space . This keeps the vegs intact and adds taste to the food !!
• Pour the MUG of oil , EVENLY , on top , THEN add salt , pepper and a little sugar !!
• Place the pan in your 220 degr. Celcius PREHEATED oven , on the second last bottom level and , immediately decrease the temp to 180 degr . ( DO NOT ADD WATER !!! The vegs will gradually discard their own !! IF you add water , the vegs will " float " at the end which is a total flop !! This is an oily and NOT watery food . Drops of water among oil in your plate is lousy..!!) . Roast for 60 min then place pan on the middle level and roast for another 40 min . Grill for 5 min before the end .
• CHECK the food's water content , every 30 min and only add a little if it is all gone before the end of cooking . Normally this isnt the case. Water should decrease and totally evaporate , leaving only that orange-coloured divine-tasting oil .... mmm !! Dip into it with fresh bread and you will forget your name ...Ha Ha !!
• Yemista are eaten COOL or even slightly CHILLED , NEVER HOT !! Treat yourself to some Feta cheese on the side ... perfect match !!
• Kali orexi !! ( bon appetite )

cutting the tomatoe's stalk   Close

yemistas' filling "risotto"   Close

Yemista served . There should be some oil in the plate , to dip !! I have avoided it here cause I'm on a diet !!   Close