Vegetarian Yemista Recipe
Bell pepper stuffed with seasoned rice, spinach, tomato & fresh herbs, baked in a light tomato sauce - house salad.
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Ingredients
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Stuffed Bell Peppers
Method
Preparation and Cooking
- 1
Prepare the Rice
In a pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the rice and stir for 2 minutes. Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked. Remove from heat and let it cool.
- 2
Prepare the Filling
In a large bowl, combine the cooked rice, fresh spinach, diced tomato, chopped parsley, chopped dill, salt, and black pepper. Mix well to combine all ingredients.
- 3
Stuff the Peppers
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle the remaining olive oil inside each pepper. Stuff each bell pepper with the rice mixture, packing it gently.
- 4
Bake the Peppers
Place the stuffed peppers upright in a baking dish. Pour the tomato sauce over and around the peppers. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
- 5
Serve
Remove from the oven and let cool slightly before serving. Pair with a house salad of your choice.