This is a simple Greek dish (that I have fiddled with to suit what I had in the fridge). Probably the great thing about this dish is that you can change the ingredients here and there and it usually turns out pretty well.
As you may have read in (this post), I like to make my own mince...that really makes a difference in this dish, so give it a try if you can. I like to make this in the slow cooker, especially in summer so I don't have a hot oven heating up the house all day.
Sorry, I don't have a "finished dish" picture.... I was too hungry and forgot to take it!
and there were no leftovers..........
I'll take on next time I make it and add it here later.
Wash some red capsicums (you can use any colour you like but the red are the sweetest) I have also stuffed potatoes (scoop out the middle), tomatoes and eggplant. After all, the translation of Yemista is "stuffed vegetables".
Using a sharp knife, cut the "lids" off the capsicum and trim away the seeds and bitter white bits on the insides. Set aside to make your filling.
For the filling (the one I did today):
Mix together in bowl-
Mince..I used beef
4 thinly sliced mushrooms
1 finely diced brown onion
4 cloves of garlic
3 heaped tablespoons tomato paste
1 cup cooked aborio rice
1 tablespoon dried Greek oregano
salt & pepper
small chunks of fetta cheese
1/2 teaspoon crushed chilli
next : stuff em to the top and sit in your slow cooker
pour some water into the base of the slow cooker so it comes up the sides about 2cm (top stop the Yemista from drying out)
pop the "lids" back on
cook on low for about six hours
just check them after 4hrs to see how they're doing.
This batch had a lot of water in the bottom of the pan near the end of cook, so I just poured it off about 1/2 hour before they were ready.
About 15 minutes before you're ready to take them out...add some grated cheese..I used tasty cheese. Take off the lids and sprinkle with the cheese, put lids back on and cook a little longer.
I love my slow cooker.