Gemista (Greek Stuffed Tomatoes and Peppers with Rice)
Ingredients
- 8 tomatoes
- 4 green bell peppers (or orange, red or yellow if you prefer them sweet)
- 2 eggplants
- 6 potatoes, cut into wedges
- 2 red onions, finely chopped
- 2 cloves of garlic, finely chopped
- 1 zucchini, chopped
- 18 ounces rice, for the risotto
- 15 ounces chopped tomatoes, canned
- a small bunch of parsley, chopped
- a small bunch of fresh mint, chopped
- 2 tbsp tomato paste
- 2 tbsp sugar
- 2 tbsp butter
- salt, to taste
- freshly ground pepper, to taste
- olive oil
- 9 ounces minced/ground beef (optional)
Instructions
PREPARE VEGGIES
- Slice off the tops of the tomatoes. Using a spoon, remove the flesh of the tomatoes and keep it in a bowl. The flesh of the tomatoes will be the base for the tomato sauce for the Gemista. Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants into small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
PREPARE SAUCE
- In a blender, add the flesh of the tomatoes, 5-6 tablespoons olive oil, the tomato paste, sugar, and season with salt and pepper, and mix to combine. Set aside.
PREPARE FILLING
- In a saucepan, add some olive oil and sauté the onions until translucent. Chop the zucchini into small cubes, add it to the saucepan, and sauté for one more minute. At the end, add the flesh of the eggplants (chopped) and the chopped garlic and sauté until softened. Add the rice and continue sautéing, unit it becomes translucent. Pour in 1 tin chopped tomatoes, 2 cups of water, and season with salt and pepper. Let the filling come to a boil. After 5 minutes, the stuffing is ready. It doesn’t need to cook through as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs, taste, and season with some more salt and pepper if needed.
- Meat Variation: If you prefer your gemista spiced up with some meat, try sizzling 9oz. of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini into small cubes, add it to the saucepan, and sauté for one more minute. At the end, add the flesh of the eggplants (chopped) and the chopped garlic and sauté until softened. Add the rice and continue sautéing until it becomes translucent. Pour in 1 can of chopped tomatoes, 2 cups of water, and season with salt and pepper. Let the filling come to a boil. After 5 minutes, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs, taste, and season with some more salt and pepper if needed.
- Peel and chop your potatoes in bite-sized chunks.
ASSEMBLE
- Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way full. The filling will expand a bit when cooking. Add your potatoes, spreading them out between the vegetables. Season with salt and pepper. Finally, spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full, and pour the remaining into the baking tray. Cover the vegetables with their lids and add 3 cups of water to your baking tray
- Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
- The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!
Tried this recipe?Let us know how it was!