Greece · Greece

Gemista (Greek Stuffed Tomatoes and Peppers)

Name: Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Cuisine: Greece
Ingredients: large ripe tomatoes 4 pieces; bell peppers 4 pieces; long-grain rice 200 g; yellow onion, chopped 150 g; garlic cloves, minced 20 g; flat-leaf parsley, chopped 30 g; fresh mint, chopped 10 g; fresh dill, chopped 10 g; olive oil 80 ml; reserved tomato pulp (from tops) 150 g; potatoes, wedged (around the pan) 300 g; fine salt 6 g; black pepper 2 g

Tomatoes and peppers stuffed with herbed rice, baked until tender and glossy.

100 minutes · 4 servings · Moderate

Gemista is summer cooking in a single dish, because stuffed vegetables are what a garden produces in quantity. The rice is only partly cooked inside, since it finishes in the oven with the liquid the vegetables release. Peppers and tomatoes hold their shape only if the filling is packed firmly.

Ingredients

large ripe tomatoes4 pieces
bell peppers4 pieces
long-grain rice200 g
yellow onion, chopped150 g
garlic cloves, minced20 g
flat-leaf parsley, chopped30 g
fresh mint, chopped10 g
fresh dill, chopped10 g
olive oil80 ml
reserved tomato pulp (from tops)150 g
potatoes, wedged (around the pan)300 g
fine salt6 g
black pepper2 g

Directions

1
Cut tops off tomatoes and peppers; scoop out pulp and seeds, reserving pulp.
2
Sauté onion and garlic in 40 ml oil 5 minutes; stir in rice, herbs, tomato pulp, salt and pepper; cook 3 minutes.
3
Fill vegetables two-thirds full with rice mixture; replace tops.
4
Place stuffed vegetables in a baking dish with potato wedges around them; drizzle with remaining oil and 100 ml water.
5
Cover with foil; bake at 180°C for 50 minutes until rice is tender and tops are glossy.
rice is tender and tops are glossy
6
Rest 10 minutes before serving.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content