Paleo Yemista (Stuffed peppers)

Another of my favourite Greek recipes, and yes, it’s again another one taught to me by my mother-in-law. Her original recipe calls for rice so I’ve done away with that by adding minced carrots, cauliflower, and courgette. I would classify this as easy, quick to prepare, and doesn’t require much fussing over. 

  

What you need 

Mixed peppers (I usually buy a bulk bag of about 6-8 peppers)

500g mince

3/4 cup minced carrots, courgette, cauliflower ( I think I’ll refer to this as my ‘veggie filler combo’ !) 

1/4 cup fresh flat leaf parsley, chopped finely

1/2 grated onion

Salt and pepper 

(Celery, onion and a carrot needed for cooking your stuffed peppers. See step 4)

What you need to do

1. Preheat your oven to 200°C. 

2. Combine all the ingredients (except the peppers!) in a bowl. 

  
3. Prepare your peppers – slice the top off, and remove the inner ribs and seeds. 

4. Stuff each pepper with the mince mixture. Place into your oven dish (I used a casserole dish). Add 2 small stalks of celery, 1/2 an onion sliced, and 1 carrot into the dish. Add 1 cup of water.   

 

5. Place into the oven, covered, for 45 minutes. Remove lid, place back into oven uncovered for a further 15 minutes or until the peppers are browned slightly on the top. 

Done! Serve with a side salad, or some paleo bread. 

  

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