Meatballs and Muffins

Also known as Tomatoes & Capsicums Stuffed with Rice & Herbs

Yemista is one of the most traditional of Greek dishes made all over Greece, but there are many variations depending on the region. This version is one of my favourites.To me, Yemista is summer on a plate! The vibrant colours of the vegetables drizzled with a little extra virgin olive oil make them glisten, creating a feast for the eyes. The flavours … well, they literally explode in your mouth! The freshness of the mint combined with the sweetness of the currants and buttery nuttiness of the pinenuts is just divine!

This is trully a dish that will please even the most picky eater.

What you need

• 6 ripe round tomatoes
• 6 red capsicums (choose smallish ones)
• 1 cup extra virgin olive oil
• 4 brown onions – finely chopped
• ½ bunch spring onions – finely chopped
• 1 cup of arborio or medium grain rice – uncooked
• 2 tablespoons currants
• 2 tablespoons pine nuts
• I bunch fresh mint – finely chopped
• 1 bunch flat leaf parsley – finely chopped
• Sea salt
• Freshly ground pepper

Serves 5 – 6

What to do

Heat oven to 180°C (350°F)

Rinse the tomatoes and capsicums under cold water. Some people prefer to cut off the stems from the capsicum, but I choose to leave them. Either way, it’s up to you.

Cut a slice from the top of the tomatoes and capsicums to create a lid. Reserve these pieces to use later.

Remove the membranes and seeds from inside each capsicum. Use a spoon to scoop out the pulp from the tomatoes. Reserve the pulp for later.

Place the prepared capsicums and tomatoes in a baking tray and set aside.Heat the oil in a pan on a medium heat, add the onions and cook until soft. Add the rice, stir well.Chop or puree the reserved tomato pulp and add it to the pan. Add the currants, pinenuts and ½ cup hot water and stir well.

Season with salt and pepper, add chopped mint, parsley and stir well. Cook for 2 minutes then cover and allow to cool.Fill the tomatoes and capsicums with rice mixture, leaving room for the rice to swell.

Replace the reserved lids and arrange in a shallow baking dish.Drizzle olive oil and sprinkle a little salt over the tomatoes and capsicums. Add 1 cup of water to the bottom of the  baking dish

Place in the oven and bake for 1¼ hours or until the vegetables have softened and are a little charred. Check from time to time and add a little hot water to the bottom of the dish if it is dry.You may need to cover the vegetables with aluminium foil if they start to colour too much.

Serve warm or cold with Greek yoghurt, crusty bread and a green salad such as my BABY LEAVES AND HERB SALAD – so very yummy!