Hiiii,
I hope everyone is enjoying their summer so far with summer BBQs and cooking up delicious Greek/Mediterranean food. Here is another classic recipe to add to your summer table Greek Stuffed Tomatoes and Peppers (Gemista) is the staple of Greek food during the summer. Juicy tomatoes burst with flavor and stuffed green bell peppers with a bitter taste. But I look to stir things up and so I have also added yellow-red bell peppers into the mix. My favorite stuffed veggies are tomatoes and aubergines (eggplants) I prefer the sweetness of these two veggies rather than the bitter taste of the Green peppers.
Now, this is one little trick that you may or may not know. Sometimes there could be a batch of Green peppers that are too thick. So, what you can do is place the peppers into boiling hot water for about 5 to 10 minutes until soft, stuff them, and pop them into the oven with the rest of the stuffed veggies. As for the rice filling which is made with risotto rice, herbs, and garlic, there is also another version. You can also add ground beef to the rice filling. Make your best ground beef bologne recipe and add it to the rice filling. I prefer the rice filling as most of my friends and family members do rather than adding meat. I am pretty sure that if you go into a Greek tavern you will find both versions on the menu.
Wash and pat dry the tomatoes, peppers, and aubergines. You can also add Zucchini which I like to do but this time I was late going to the vegetable market and so they were out. Start by cutting around the stem of the tomatoes and peppers, cut the aubergine in half, empty the inside of the tomatoes, and aubergines, and set the flesh aside because you will need it for the filling. Last but not least add potatoes to give this dish a full-on experience of taste, flavor, and aroma. Remember, that this recipe only works if you cook the rice thoroughly and not al dente, this is a must. It may seem like it’s a difficult recipe to tackle but believe me, it’s very simple and so tasty.
These Greek Stuffed Tomatoes and Peppers with the rice-filling vegetarian dish make about sixteen stuffed vegetables so your friends and family will be coming back for more.
Have a lovely morning/afternoon/evening everyone!!
I would also like to wish everyone a wonderful
Happy 4th of July!!
Greek Stuffed Tomatoes and Peppers (Gemista)
Ingredients
- 6 tomatoes
- 8 green bell peppers
- 2 aubergines
- 5 potatoes
- 2 cups rice risotto
- 3 onions chopped
- 2 tsp mint
- parsley large bunch chopped
- 1 ½ cup olive oil
- 2 tsp salt
- 2 tsp pepper
- 5 tbsp kefalotyri parmesan cheese (salty cheese)
- 2 tsp sugar
- 2 tbsp tomato paste
- 1½ cans diced tomatoes drained
Instructions
- Preheat the oven to 180c. Start by slicing the top part of the tomatoes. Use a knife to cut around the inside of the tomato and a spoon to remove the flesh of the tomato. Cut the top part of the peppers and wash thoroughly to remove the seeds. Slice the aubergine (eggplant) downwards using a knife and by holding the aubergine upwards use a spoon to empty out the flesh. Set aside both tomato and aubergine flesh.
- Place the vegetables into a large baking pan. Season the inside of the vegetables with a pinch of salt and sugar. Meanwhile, wash and cut the potatoes in halves. Season with salt and pepper.
- Place the ingredients plus the tomato and aubergine flesh into a food processor except for the rice, and tomato paste. Mix on high speed for 5 minutes. Remove and transfer into a large bowl. Add ½ a cup of olive oil, rice, and cheese. Give a good stir.
- Pour in the canned diced tomatoes, season with salt and pepper. Start to fill the vegetables. Add in the potatoes and pour the remaining olive oil over the vegetables.
- Cover the baking pan with a piece of aluminum foil and place in the oven for one hour. Depending on your oven.
KALI MAS OREXI!! 🙂
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