GET A FREE EXTRA VIRGIN OLIVE OIL of 500ml by ELYSIAN with all orders over 69.00€

Healthy Yemista with a Twist

by byAgora Team February 06, 2018

Healthy Yemista with a Twist


1 medium red onion, very finely chopped
1 medium brown onion, very finely chopped
1 bunch of parsley, very finely chopped
1 small bunch of dill, very finely chopped
2 cloves of garlic, very finely chopped
400g pork and veal mince*
1/3 cup brown long grain rice
1/3 cup white quinoa
1 & 1/2 tablespoons of Sparoza Mediterranean Blend
1/2 Bukovo chilli flakes
Salt and ground black pepper


20 vegetables (tomatoes, zucchini and peppers)
3 cups of hot stock or water
1 cup white wine
Olive oil

Preparation of the vegetables

Wash the vegetables thoroughly, dry and then cut the tops off (reserve the tops and set aside). Scoop out pulp (reserve) and discard any seeds from the peppers or tomatoes. Sprinkle the cavity of the vegetables with a little salt and set them upside down in a baking dish to let any excess juice drain out.

To make the stuffing

Gently fry the onions and garlic in olive oil until soft. Then add the reserved pulp from the vegetables (making sure it has also been finely chopped first). Add the mince and fry until just browned. Stir in the rice and quinoa, 2 cups of the hot water or stock, the parsley, dill, Sparoza spice blend and chilli flakes. Bring to the boil, cover and simmer gently for about 10 minutes until liquid is absorbed. season with a little salt and pepper.

To complete the dish

Fill the vegetables with the stuffing mixture, allowing room the rice and quinoa to swell. Replace tops on the vegetables and stand in an oven dish. Pour into the base of the pan the remaining cup of stock and wine. Drizzle with a little olive olive oil. Cover with foil and cook covered in a moderate oven for about 40 minutes. Remove the foil and cook for a further 30-40 minutes until the vegetables have started to brown on top. You may need to check there is enough hot liquid in the pan, top up with a little more boiling water if needed. Serve hot or at room temperature.

*Tip: if you wish to make a vegetarian version of this dish, you can simply leave the meat out and replace with a little extra rice and quinoa.

Source: via



byAgora Team
byAgora Team


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Greek Frappe Coffee Recipe
Greek Frappe Coffee Recipe

by Elisabeth byAgora July 02, 2019

Greek Frappe Coffee brings your summer!

Continue Reading

Greek Tuna Salad Recipe
Greek Tuna Salad Recipe

by Elisabeth byAgora June 28, 2019

Super Easy Greek Tuna Salad Recipe for a delicious lunch, dinner, sandwiches and toasts

Continue Reading

Grilled Chicken with Red Pepper Chutney with Ginger
Grilled Chicken with Red Pepper Chutney with Ginger

by byAgora Team June 01, 2018

FAST FOOD doesn't have to be JUNK FOOD !!!!

Continue Reading