Yiayia’s yemista (Greek stuffed tomatoes, peppers and squash)

• olive oil, for frying
• 1 medium onion, chopped
• 500 g minced beef
• 1½ T Worcestershire sauce
• 2 T chutney
• salt and pepper, to taste
• 3 T tomato paste
• 1 x 410 g can chopped tomatoes
• 1 cup uncooked white rice
• 1 cup water
• 4 gem squash, seeded
• 2 red or yellow peppers, seeded
• 4 medium tomatoes, seeded, pulp reserved
For the sauce:
• 2 cups water
• 3 T tomato paste
• 1 chicken stock pot/cube
• 1 t sugar
• 1 T olive oil
• salt and pepper, to taste

1. Heat a glug of olive oil in a medium-sized saucepan over a medium-low heat. Add the onion and cook until translucent, 3–4 minutes.

2. Increase the heat, then add the mince, Worcestershire sauce and chutney, and season to taste. Fry until the mince is brown, about 5 minutes.

3. In a medium bowl, combine the tomato paste and canned tomatoes. Give it a quick mix, then pour it into the mince mixture. Stir everything together.

4. Scatter the rice over the surface of the mince, then add the water and mix. Pop the saucepan lid on and simmer until cooked, about 15 minutes.

5. To make the sauce, in a pot combine the water, reserved tomato pulp, tomato paste, chicken stock cube, sugar, olive oil, and seasoning to taste. Stir, then simmer for about 10 minutes.

6. Preheat the oven to 180°C.

7. Place the gem squash, peppers and tomatoes in a roasting pan, open sides up. Spoon the mince mixture into each one until they are full.

8. Pour the sauce over the stuffed veggies. Cover with foil and roast in the oven for about 1 hour.

9. Remove the foil and continue roasting until the veggies are soft and have a slight golden colour, about 30 minutes.

10. Serve nice and hot!

Find more pepper recipes here

Extracted with permission from The Lucky Kitchen by Angie Batis Durrant