Yemista tis Yiayia (Stuffed Peppers)

Serves 4

A home-style recipe from your friendly neighbourhood Yiayia. This is comfort food at its best, from the book Yiayia Next Door (Plum).

Ingredients

400g medium grain rice
Boiling water, to cover
3 tbsp canola oil
1 large onion, diced
500g mince (half beef, half pork, minced twice yiayia says the butcher will do this for you if you ask nicely)
2 tsp ground paprika
1 tsp salt
1 tsp dried oregano
2 tbsp chopped flatleaf parsley
8 large red or green capcisums
625ml boiling water

Method

Step 1.

Preheat the oven to 220C (200 fan-forced). Pour rice into a saucepan, cover with boiling water, then place over medium heat and simmer for 5 minutes. Drain and set aside.

Step 2.

Heat the oil in a large frying pan over medium heat, add the onion and cook for 5 minutes or until soft and translucent. Increased the heat to medium-hiigh, then add the mince and cook, breaking up any lumps with the back of a wooden spoon, for 7 minutes or until browned.

Step 3.

Stir through par-cooked rice, paprika, salt, oregano, and parsley, then remove from the heat and set aside to cool.

Step 4.

To prepare the capsicums, working with one capsicum at a time, push down on the stalk, then pull up to remove the stalk and core in one swift action. Spoon the mince mixture evenly into the hollowed out capcisums, then transfer to a roasting tin, making sure the capsicums are standing upright.

Step 5.

Divide 250ml of boiling water into the base of the tin. Transfer to the oven and roast 50-60 minutes, covering with foil if the tops start to burn, until the capsicums are soft and cooked through.

Yemista tis Yiayia (Stuffed Peppers)

Serves: Serves 4

Ingredients

400g medium grain rice
Boiling water, to cover
3 tbsp canola oil
1 large onion, diced
500g mince (half beef, half pork, minced twice yiayia says the butcher will do this for you if you ask nicely)
2 tsp ground paprika
1 tsp salt
1 tsp dried oregano
2 tbsp chopped flatleaf parsley
8 large red or green capcisums
625ml boiling water

Method

Step 1.

Preheat the oven to 220C (200 fan-forced). Pour rice into a saucepan, cover with boiling water, then place over medium heat and simmer for 5 minutes. Drain and set aside.

Step 2.

Heat the oil in a large frying pan over medium heat, add the onion and cook for 5 minutes or until soft and translucent. Increased the heat to medium-hiigh, then add the mince and cook, breaking up any lumps with the back of a wooden spoon, for 7 minutes or until browned.

Step 3.

Stir through par-cooked rice, paprika, salt, oregano, and parsley, then remove from the heat and set aside to cool.

Step 4.

To prepare the capsicums, working with one capsicum at a time, push down on the stalk, then pull up to remove the stalk and core in one swift action. Spoon the mince mixture evenly into the hollowed out capcisums, then transfer to a roasting tin, making sure the capsicums are standing upright.

Step 5.

Divide 250ml of boiling water into the base of the tin. Transfer to the oven and roast 50-60 minutes, covering with foil if the tops start to burn, until the capsicums are soft and cooked through.