BBQ Field Peppers & Onions Stuffed with Spanakorizo

(Yemista)

This farm-to-table recipe features the farms Bell Peppers, Field Onions and Beefsteak Tomatoes. These stuffed peppers and onions were one of my favourite meals growing up. They are usually baked in the oven and are a Greek comfort food known as yemista, where yemisi means stuffed. The traditional recipe is stuffed with meat and rice but my version has a few Spicy Olive twists to them! I have stuffed these with Spanakorizo which is a Greek rice made with tomatoes and spinach. Since its been a hot summer, I try and BBQ as much as I can to keep the heat outdoors. These stuffed veggies were BBQ’d and lightly charred to bring out their Smokey sweetness! Perfect paired with the crisp and refreshing Cypriot Spring/Summber Cabbage Salad. You must give this dish a try when the harvest is at its tastiest!

Kali Orexi!!

xoxo

Ingredients:

6 medium green peppers

1 large sweet onion

2 cup long grain rice

3 tbsp. olive oil + extra for drizzle

3 garlic cloves, minced

5 medium ripe tomatoes, chopped

3 cup, baby spinach

Salt and fresh ground black pepper

1 cup vegetable stock

1/4 cup fresh lemon juice

 

Preparation:

Cook brown rice as per package directions and set aside.

Wash the bell peppers, slice 1/3 off of the top of peppers and reserve tops. Remove and discard all seeds and pith.

Peel onions and cut off bottom and tops. With a knife make a slice along the side right through to the centre. Carefully peel each, layer ensuring you keep the onion layers intact, about 5 layers.

Finely chop the leftover onion from the center and set aside.

In a large sauce pan, heat oil over medium heat. Add onions and garlic and sauté until translucent, 2-3 minutes. Add tomatoes and season with salt and pepper. Cook until tomatoes have released their juices and have become a saucy consistency. Stir occasionally while breaking down the tomatoes, about 8-10 mins. Add spinach and stir until well combined and wilted, 1-2 mins. Turn off heat and mix in rice. Season with salt and pepper to taste.

Preheat grill to medium heat.

Stuff peppers and onions with rice mixture and place them in a large foil or BBQ safe rectangle pan ensure they are snug together in the pan. Pour over vegetable stock, lemon juice and top peppers with their tops. Drizzle peppers with olive oil and season with salt and pepper.

Place in BBQ and close cover. Cook for 15--20 mins until peppers, onions and rice have softened. Remove foil and bbq for another 10 minutes until vegetables have slightly charred.

 

SERVINGS 6| PREP & COOK TIME 1 hour 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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