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Vegetarian Yemista

Recipe time!

All that glorious sunshine earlier this week prompted me to think of summer gardens and my sweet niece’s request for yemista, vegetarian style, a few weeks ago during Lent. Like I am prone to do, I switched things up a little – this time using baby portobello mushrooms for my meat replacement. My parents, who have returned from Florida to stay with Jim, Peter and me while Detroit remains a hot zone, loved them. And they are hard to please sometimes!

So, in honor of my niece – yemista, veggie style!

Step 1 –


8-9 assorted bell peppers

6 tomatoes

3 sweet potatoes

Wash the tomatoes and peppers. Remove the tops of the peppers, deseed them thoroughly, removing the ribs of the peppers. Remove the tops of the tomatoes, scoop out the inside pulp. Place the pepper ribs and tomato pulp in a food processor and puree. As a side note, you may puree the seeds of the peppers if you wish.

Step 2 – the filling to stuff the peppers

2 sweet onions, chopped

4-5 large carrots, chopped

1 medium zucchini, chopped

½ bunch fresh parsley (about ½ cup chopped)

24 oz baby portobello mushrooms, chopped

1T tomato paste

½ cup olive oil

½ cup golden raisins (optional)

1 cup of arborio rice

1 good squirt of ketchup – about 1T

** Want to save time? Chop your veggies in your processor – you already have it out!

Step 3 - Sauté

In a large pan with the olive oil, sauté onions, carrots, zucchini and parsley with salt and pepper. Then add the mushrooms, then add the tomato/pepper puree, allowing it to cook down slightly. Next, add a squirt of ketchup (about 1T). Continue cooking down for about 25 minutes. Turn off, add the rice, raisins if desired, stir well and the mixture is ready to stuff.

Find a pan to fit the peppers and tomatoes. Empty space around them is good! Keep reading! Salt and pepper in the inside of the peppers and tomatoes and drizzle with olive oil. Spoon the filling into the cavity of the peppers and tomatoes, putting the tops of the veggies back on. Place upside down on their tops inside the pan. This will keep the filling in. Take the sweet potato (you may use white potatoes), chop them up and fill in the empty spaces around the peppers and tomatoes. Drizzle olive oil on top. Pour ½ cup of water over the pepper and tomatoes.

Cover and bake at 350 for 90 minutes, then uncovered for 30 more minutes.

Delicious enjoy!!

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