Good Food
for Good

Yemista

Main MealsVegetarian Greek
Serves 4Time 45 minsYemista

The kids will love these Greek stuffed peppers!

Fat - total 26g 37%
Fat - saturated 4g 16%
Salt 64mg 3%
Protein 7g 14%
Carbs 33g 10%
Sugar 8g 9%
Energy 1632kJ 19%

% based on an adult’s recommended daily intake

Ingredients

  • ( 3 medium) Green capsicum, raw
  • ( 2 medium) Zucchini, unpeeled
  • ( 1 cup) White rice, raw
  • ( 1 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 1/2 tsp) Ground black pepper
  • ( 1 tsp) Cooking salt
  • ( 7 tbsp) Olive oil
  • ( 1/2 tsp) Dried oregano
  • ( 4 tsp) Low-salt/no-added-salt tomato paste
  • ( 1/3 cup) Lemon juice

Method

  1. Preheat the oven to 180 degrees (C).
  2. Wash the green capsicum. Cut around the top to remove the seeds — but keep the top intact, to act as a lid.
  3. Crush the garlic. Cut the onion and zucchini into small cubes.
  4. In a large pan, add most of the olive oil, then add the onion and garlic. Cook until the onions are soft and sweet.
  5. Add the rice to the pan, and then add twice the amount of water. Bring to a simmer, cover the pan, and cook for 15 minutes.
  6. Add the zucchini to the rice, and stir through.
  7. Add the rice mixture to the peppers, and cover with the “”lids”” made of the top of the peppers.
  8. Bake at 180 degrees (C) for 20 minutes.
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Good Food for Good Health
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