Gemista
Sun-ripened tomatoes and peppers stuffed with herbed rice, baked until caramelized — Greek summer in a dish.
- prep 25 min
- cook 80 min
- total 105 min
- serves 4
- intermediate
- vegetarian
- Greece
Ingredients
- 4 tomatoes
- 4 bell peppers
- 200 g long grain rice
- 1 large onion
- 15 g mint
- 20 g parsley
- 30 g pine nuts
- 30 g currants
- 80 ml olive oil
- 3 cloves garlic
- 2 medium potatoes
- 1 tbsp tomato paste
Steps
- Cut the tops off the tomatoes and peppers, then hollow out the insides.
- Mash the tomato pulp and reserve as the sauce base.
- Sauté diced onion and garlic in 3 tbsp olive oil.
- Add rice, pine nuts, currants, chopped herbs, reserved tomato pulp, and tomato paste; cook 5 minutes, seasoning well with salt and pepper.
- Fill the tomatoes and peppers three-quarters full (rice will expand), replace tops as lids, arrange snugly in a baking dish with potato wedges tucked between them, drizzle generously with remaining olive oil.
- Bake at 180°C for 75-80 minutes until rice is cooked, vegetables are wrinkled and caramelized on top, and potatoes are golden.
- Rest 10 minutes before serving warm or at room temperature.
≈ 360 kcal · 8 g protein · 52 g carbs · 15 g fat — per serving, estimate