Capsicum Yemista - white balance adjusted
What do you do when you have too many red capsicums sitting in the fridge and some day-old rice?
Why, Yemista of course, Greek-style stuffed capsicums. I made this with rice, minced pork, onions, fennel bulb, pinenuts, sultanas, garlic, mint and oregano. I think I needed more mint and more fennel fronds, or dill, to give it a stronger herb flavour. Or perhaps with wild fennel in my baked vegetables. Just as well I served it with a garlicky tzatziki!
The rice mixture was quite delicious on it's own though, almost like a fried-rice or pilaf with a bit of a Mediterranean slant.
The recipes I based mine on:
- Yemista me Amygthalopsiha: Stuffed Vegetables with Rice & Crushed Almonds - From Nancy Gaifyllia, for GreekFood.about.com
- Yemista (Greek Stuffed Tomatoes and Peppers) - By: evelyn/athens Apr 15, 2003 - www.recipezaar.com/