Τraditional Greek Gemista (Stuffed Tomatoes and Peppers)
Traditional Greek gemista — stuffed tomatoes and peppers with rice, herbs and olive oil.
Ingredients
Units
Scale
- 4 medium ripe tomatoes
- 4 large green bell peppers
- 10 tbsp Carolina, Arborio, or parboiled rice
- 2 medium onions, grated
- 1/2 bunch parsley, finely chopped
- 1 bunch fresh mint, finely chopped
- 1 carton tomato juice (about 400 ml)
- 1/2 cup pine nuts, toasted until golden (optional)
- 100 g kefalograviera cheese, diced, plus 50 g grated for topping (optional)
- salt and pepper
- 1 tsp sugar
- olive oil
- 4 medium potatoes, cut into wedges
Instructions
- Prepare the potatoes. Place the potatoes in a pot, cover with cold water, add salt, bring to a boil, then simmer for 5-10 minutes until slightly tender but not fully cooked
- Prepare the vegetables. Wash and dry the tomatoes and peppers.
- Cut off the tops (keep them as lids). Remove the seeds and membranes from the peppers. Scoop out the tomato flesh and blend it.
- Preheat the oven to 180°C (350°F).
- Prepare the stuffing. In a large pan, sauté the onions in 2 tbsp olive oil until soft. Add the rice and stir for 1–2 minutes.
- Pour in the blended tomato flesh, half of the tomato juice, the pepper flesh if using, salt, pepper, sugar, and pine nuts – if using. Stir and let it simmer for a few minutes.
- Remove from heat and add the herbs and diced cheese. Stir to combine.
- Fill the tomatoes and peppers about two-thirds full and replace their lids.
- Place them in a baking dish and tuck the potato wedges in between.
- Sprinkle the stuffed vegetables with grated cheese (optional).
- Pour the remaining tomato juice and half a glass of water into the dish and drizzle generously with olive oil.
- Bake for about 1 hour, until the vegetables are soft and lightly caramelized.
- Serve warm or at room temperature with thick Greek yogurt.
Find it online: https://cookinathensrecipes.com/traditional-greek-gemista/