Yemista (stuffed pepper with rice) recipe

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  • Yield: 2 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour 20 Minutes


  • 90 g brown rice
  • 1 slice wholemeal bread
  • 1 tablespoon olive oil
  • ½ small onion, finely chopped
  • 1 garlic clove, crushed
  • 220 g turkey or chicken mince
  • 150 g tinned crushed tomatoes
  • 4 teaspoons tomato purée
  • 20 g pine nuts
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh mint
  • 1 finely grated lemon juice and zest
  • Sea salt and ground black pepper, to taste
  • 1 medium red pepper, halved lengthways and seeds removed
How to Make It
  1. Place the rice and 1 cup (250 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
  2. Tear the bread into small pieces. Place in a food processor and process until coarse crumbs form.
  3. Preheat the oven to 180°C (160°C fan/gas 4) and line a baking tray with baking paper.
  4. Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the onion, garlic and mince and cook for 10 minutes or until the mince is browned, stirring frequently with a wooden spoon to break the mince up. Remove from the heat.
  5. Add the rice, tomatoes, tomato puree, pine nuts, parsley, mint, lemon zest and juice, salt and pepper and stir gently to combine.
  6. Fill each pepper half with half of the stuffing.
  7. Place the stuffed pepper halves on the lined baking tray. Sprinkle over the breadcrumbs and drizzle over the remaining oil.
  8. Bake in the oven for 40–45 minutes or until the pepper is tender. Serve.

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