Gemista (Stuffed Peppers and Tomatoes)
by Tavolino
A classic Greek summer dish of oven-roasted tomatoes and peppers stuffed with rice. This vegetarian version is aromatic and tastes excellent both warm and cold.
Ingredients
- Beefsteak tomatoes 6
- Green bell peppers 6
- Rice 300 g
- Potatoes 5
- Tomato purée (passata) 500 g
- Tomato paste 1 tbsp
- Onions 2
- Olive oil 100 ml
- Parsley 1 bunch
- Dried mint 1 tbsp
- Dried oregano 1 tbsp
- Salt 1 pinch
Preparation
- 1
Wash the 6 beefsteak tomatoes and 6 green bell peppers. Cut a lid off the top of both vegetables near the stem.
- 2
Remove and discard the insides of the peppers. Scoop out the insides of the tomatoes and set aside in a bowl.
- 3
Finely grate the 2 onions and finely chop 1 bunch of parsley.
- 4
Heat a little of the 100 ml of olive oil in a pot and sauté the grated onions briefly.
- 5
Stir in 500 g of tomato purée, the inside of the tomatoes, 1 tbsp of tomato paste, 1 tbsp of dried mint, and 1 tbsp of dried oregano.
- 6
Let the tomato sauce simmer over medium heat for 10 minutes.
- 7
In the meantime, rinse 300 g of rice thoroughly under cold water.
- 8
Peel the 5 potatoes and cut them into large chunks.
- 9
After the cooking time, add the rice, chopped parsley, the remaining olive oil, and salt to the sauce.
- 10
Stir everything well and let it simmer for another 10 minutes.
- 11
Preheat the oven to 200 °C top/bottom heat.
- 12
Add a little water to a baking dish. Place the tomatoes, peppers, and potato chunks inside.
- 13
Fill the tomatoes and peppers 2/3 full with the rice mixture and place the lids on top.
- 14
Distribute any remaining filling in the dish. Reduce the temperature to 180 °C and bake for 90 minutes.