GEMISTA – STUFFED CAPSICUMS
SERVES 5 AS A LIGHT MEAL
6 red capsicums
FOR FILLING
1 large red onion, diced
1 tbsp oil
2 tbsp tomato paste
1 x 400g tin crushed tomatoes
250g arborio rice
50g pine nuts, toasted
40g currants
1 cup chopped mixed dill, mint and parsley
1 tbsp dried mint
FOR STOCK
400ml chicken or vegetable stock
2 lemons, juiced
6 tbsp extra virgin olive oil
TO SERVE
300g Greek yoghurt
1 garlic clove, peeled and crushed
1 Preheat oven to 180°C.
Cut the top off each capsicum and clean out stem, seeds and pith. Keep the top of
