Gemista (Greek stuffed tomatoes and peppers)

Name: Gemista (Greek stuffed tomatoes and peppers)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 large tomatoes; 4 green or colourful peppers; 200 g rice; 1 onion, finely chopped; 2 cloves garlic; 1 bunch parsley; 1 bunch mint; 5 tbsp olive oil; 1 tsp dried oregano; salt, pepper; 2 medium potatoes, quartered; 1 tsp sugar

Time: 1 hour 30 min4 servingsapprox. 360 kcal / serving (estimated)approx. 7 g protein / serving

Gemista is a summer classic of Greek home cooking: tomatoes and peppers stuffed with rice and fresh herbs, baked in olive oil. Vegan, fresh and filling. A summer main course, or an appetizer served warm or cold. Even better the next day.

Gemista (Greek stuffed tomatoes and peppers) (illustration)

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Method

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Cut the tops off the tomatoes (set the lids aside), scoop out the insides and put the pulp in a bowl. Cut the tops off the peppers and remove the seeds.
Blend or mash the tomato pulp. Add the rice, onion, garlic, chopped parsley and mint, 3 tbsp olive oil, oregano, salt and pepper, and let it stand for 20 minutes.
Preheat the oven to 180 °C (165 °C for a fan oven). Fill the vegetables three-quarters full with the rice mixture (the rice will swell).
Put the lids on and stand them in a deep baking dish. Tuck the potatoes between them, season with salt, drizzle with the sugar and remaining oil, and pour 1.5 dl water in the bottom.
Cover with foil and bake for 40 minutes, then remove the foil and bake another 30-40 minutes, until the rice is tender and the tops are browned.
Serve warm or at room temperature, with feta. Even better the next day.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use the tomato juices to cook the rice.
Only fill them three-quarters full, because the rice swells.
Use plenty of fresh mint and parsley.
It can be enriched with minced meat.

Frequently asked questions

Vegan?

Yes, the original recipe is.

Can it be made ahead?

Yes, and it is even better the next day.

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