How to make this impressive looking, simple and healthy Greek dish; Yemista or stuffed peppers!

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Watch Andrew Yiallouros (a.k.a The Good Greek) prepare a meat and a vegetarian option of this tasty, warm and comforting dish!

INGREDIENTS:

Meat version:
– 4 green and red peppers
– 1 cup of rice
– 1 tablespoon of tomato puree
– 1 cup of tomato juice
– 2 tablespoons of olive oil
– 1 packet of feta cheese
– 500g of mince meat
– 1 onion
– 1 handful of fresh (or 1 tablespoon of dried) parsley
– 1-2 cloves of garlic
– salt and pepper

Vegetarian option:
– 4 green and red peppers
– 1 cup of rice
– 2 cups of vegetable stock
– 1 cup of white wine
– 250g of mushrooms
– 1 onion
– 2 tablespoons of olive oil
– 1 packet of feta cheese
– 1 handful of fresh (or 1 tablespoon of dried) parsley
– 1-2 cloves of garlic
– salt and pepper

QUICK SHOPPING FOR INGREDIENTS (US):

fresh green peppers – https://amzn.to/2IFjh8d
Greek rice – https://amzn.to/2IKXPyZ
organic Italian tomato puree – https://amzn.to/2IlQ035
extra virgin organic Greek olive oil – https://amzn.to/2IgVSdS
original Greek feta cheese – https://amzn.to/2L0KuAM
grass-fed ground beef – https://amzn.to/2Kln9s8
onions – https://amzn.to/2IHS9W4
organic garlic – https://amzn.to/2Ik9QM8
Himalayan salt – https://amzn.to/2ImODNC
organic Cambodian Kampot pepper – https://amzn.to/2rGWvmM
dried organic parsley – https://amzn.to/2KX2o7v
vegetable stock – https://amzn.to/2KZD6p8
white wine – https://amzn.to/2jXc9Gh
Porcini mushrooms – https://amzn.to/2rJi3iF

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2 COMMENTS

  1. My girlfriend and I used to make this, she Greek and I’m Italian. Anyway what we did was lightly fry spinach in a pan with olive oil and salt and pepper, then add 1 cup of raw rice and 2 cups of tomato juice to the pan. The juice was made from the puréed tomato cores and tomatoes we didn’t use. Once the rice was done we’d stuff the tomatoes, top them off and cover them in lemon juice on a bed of the rice and then that pan would go in the oven for about 30-40 mins. It’s my favorite Greek dish.

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