Gemista (stuffed vegetables) recipe
Colorful vegetables stuffed with a savory rice and herb filling.
Ingredients
- 5 fresh tomatoes middle to large size
- 2 red bell peppers Cut around the stem and clean inside
- 2 yellow red peppers Cut around the stem and clean inside
- 2 green bell peppers Cut around the stem and clean inside
- 2 onions finely chopped
- 1 ½ cups arborio rice
- 2 garlic cloves crushed
- 2 tbsp fresh or dry mint
- 3 tbsp fresh parsley finely chopped
- ¾ cup olive oil
- 1 ½ cup tomato sauce canned
- ½ cup parmesan cheese grated (optional)
- ¾ cup water
- 10 potatoes cut into halves
- salt
- pepper
- ½ cup parmesan cheese grated
Instructions
- Preheat the oven to 180℃
- Wash the tomatoes and peppers. Cut the peppers around the stem and empty the inside of the pepper. I usually wash out the inside of the pepper.
- Cut off and around the top part of the tomato with the stem and empty the tomato. Use a spoon to gently scoop out the insides of the tomatoes. Be careful not to pierce the outer shell.
- Place the insides of the tomatoes and their juices in the food processor with the onions, garlic, parsley, mint, and one tablespoon of olive oil. Beat on high just until everything comes together be careful not to overdo it.
- Make some tiny little slits on the outside of the tomatoes and peppers with a knife, not all the way through. We do this because it helps the rice cook evenly.
- Continue this process until all the tomatoes are emptied. Wash and cut the potatoes in halves place into a separate bowl. Season with salt and peppers and drizzle just enough olive oil to coat the potatoes.
- Remove the mix from the food processor and scoop it into a bowl. Drizzle olive oil and add the cheese, season with salt and pepper. Stir until all the ingredients have combined.
- Arrange the tomatoes and peppers in the pan, and scatter the potatoes around the vegetables.
- Carefully arrange the stuffed tomatoes and peppers snugly in the pan. Then, scatter the seasoned potatoes all around them, filling in the gaps
- Pour the water into the pan to help them cook evenly. Then, pop the pan into the oven. Cook for about 1 ½ hour, or until the veggies are roasted and the rice is tender.
- Serve them warm right out of the oven, or let them cool off. Because honestly, Gemista tastes even better the next day.