Stuffed Capsicums (yemista/gemista)
  1. Mix all filling ingredients in a large bowl & set aside.

  2. Preheat oven to 250°C fan. Slice off capsicum lids, remove seeds & membrane, wash well & drain excess water. Arrange upright in the baking dish.

  3. In another bowl toss potatoes with tomato paste, oregano, salt, pepper & EVOO.

  4. Fill capsicums with approx 3 tbsp filling & replace lids. Arrange potatoes around them. Pour remaining potato marinade over the top of the capsicums & add ½ cup water to the dish.

  5. Cover with baking paper & tightly with foil. Reduce oven to 200°C fan.

  6. Bake 2 hours, then uncover & bake 20 minutes until capsicums are caramelised & potatoes golden.

Course🍽️Main Course

Diets🌱Vegan...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season☀️Summer

DifficultyMedium ⏰ 1h

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