Greek Stuffed Tomatoes and Peppers (Gemista)
This is a classic vegetarian veggie recipe. Tomatoes, Peppers, and Aubergines stuffed with rice and herb filling.
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.