Yemista (Greek Stuffed Peppers)

From Edible Pioneer Valley by Alex Joy

Rice filling:

1 cup dry long grain white rice

3/4 C. olive oil

1/3 C. chopped scallions

1/2 C. chopped parsley

1/4 C. chopped mint

1/4 C. chopped dill

2 tbs. chopped fresh basil

1 onion, grated (about 1 cup)

1 cup grated fresh tomatoes

1/2 C. fresh lemon juice

1/2 tomato sauce

1 tsp. salt

1/2 tspn. ground pepper

For assembly:

1 C cold water

6 large peppers

greek yogurt or tzatziki for serving

To make the rice filling: Combine rice, oil, scalions, herbs, onion, grated tomato and tomato sauce. Add lemon juice, salt and pepper and stir to combine. Adjust seasoning to taste and then add water. Cover and let sit in refrigerator at least 2 hours. It can be stored for 1-2 days before using.

To assemble: Preheat oven to 400 degrees. Slice off the stem end of the peppers. Scrape out seeds from inside the pepper and the top. Place peppers upright in a baking dish and fill with rice mixture and top with the stem ends. Add about 1/4 inch of water to the bottom of the pan and cover with aluminum foil.

Bake covered for 1 hour. Reduce the heat to 350 and remove the cover and bake another hour. When the rice is cooked through, serve.