Authentic Greek Gemista
Tomatoes and peppers are stuffed with a delicious mixture of rice, herbs, onions, and plenty of good olive oil, then slowly baked until tender and beautifully caramelized.
Ingredients
- 7 tomatoes
- 7 red bell peppers
- 2 cups arborio rice
- 2 onions
- 2 garlic cloves
- 2 tbsp fresh or dry mint
- 1 can chopped tomatoes
- 1 ½ tbsp tomato paste
- ½ cup fresh parsley
- ¼ cup fresh dill optional
- ¾ cup olive oil
- 6 tbsp Parmesan or Kefalotyri cheese (any salty cheese)
- 2 tsp salt
- 2 tsp pepper
Instructions
- Preheat the oven to 180℃.
- Start by slicing the lid off the 7 tomatoesUse a knife to cut around the inside of the tomato and a spoon to remove the flesh and seeds.
- Remove the lids of the 7 red bell peppers and wash thoroughly to remove the seeds.
- Place the vegetables in a large baking pan.
- Place the tomato flesh into a food processor.
- Add the 2 onions, 2 tbsp fresh or dry mint, 2 garlic cloves, ½ cup fresh parsley, ¼ cup fresh dillhen blend on high speed for 5 minutes. Remove and transfer into a large bowl. Add ¾ cup olive oil, 2 cups arborio rice and the 6 tbsp Parmesan or Kefalotyri cheese. Season with 2 tsp saltand 2 tsp pepper. Stir to combine all the ingredients.
- Pour in the 1 can chopped tomatoesand the 1 ½ tbsp tomato paste. Give it a good stir.
- Fill the tomatoes and peppers about three-quarters full, leaving a little room at the top for the rice to expand as it cooks.
- Season the tops of the stuffed tomatoes and peppers with a little extra salt and pepper. Pour 1 cup of water into the bottom of the baking pan to help keep the vegetables moist as they bake.
- Pop the gemista in the oven and cook for 1 hour or until rice is tender.