Summary

Ingredients

• 12 peppers, green, Turkish

For the filling:

• 12 tablespoon, heaped rice, raw, I use basmati, you can use any kind
• 2 large onions, finely chopped
• 4 tablespoon olive oil, Greek
• 1 can pizza tomatoes
• 1 teaspoon, heaped salt
• some pepper
• some parsley, fresh, chopped or dried
• some dill, fresh, chopped or dried

Moreover:

• 80 g tomato paste from the tube
• 3 cups water
• 100 ml olive oil, Greek
• some salt and pepper
• some aluminum foil

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Instructions

1. Cut the pepper stalks square with a knife. Pierce the pods twice with the knife, then wash and set aside.
2. For the filling, put rice, onions, pizza tomatoes, salt, pepper, parsley, dill and the Greek olive oil in a bowl and mix with a spoon.
3. Fill each pepper loosely with the rice, not too full, and put it in an oven dish and pour the Greek olive oil, salt and pepper over it. Add the tomato paste dissolved in a cup of water and the remaining 2 cups of water and cover the mold with aluminum foil.
4. Cook the Jemista in a preheated oven at 200 ° C for 40 minutes, then remove the aluminum foil and set the oven to 230 ° C for 10 minutes. Turn the peppers that are browned on one side with a fork and spoon and cook for another 10 - 15 minutes with the convection grill.
5. We enjoy Jemista warm or cold, with a green or Greek salad and of course the feta cheese is a must.