Gemista (Stuffed Peppers and Tomatoes)
Γεμιστά
Peppers and tomatoes baked with herbed rice, a summer staple in Greek homes.
Serves 6
Prep 30 min
Cook 1 hr 15 min
Ingredients
- 6 large bell peppers
- 6 large tomatoes
- 1/2 cup olive oil, divided
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup short-grain rice
- 1/4 cup pine nuts
- 1/4 cup raisins
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1 1/2 teaspoons salt
- 1 lb potatoes, cut in wedges
Steps
Step 1. Cut the tops off the peppers and tomatoes and save them. Scoop the tomato flesh into a bowl and chop it.
Step 2. Cook the onion in 1/4 cup of oil for 5 minutes. Add the garlic, rice, pine nuts, and raisins for 2 minutes. Stir in the chopped tomato flesh, herbs, and salt.
Step 3. Heat the oven to 375°F. Fill the vegetables 3/4 full and set the tops on. Pack in a pan with the potatoes.
Step 4. Pour in 1 cup of water and the remaining oil. Bake for 70 to 80 minutes until the rice is tender and the vegetables are soft.
Where this recipe comes from
Yoribang Greek recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Greek dishes. Good olive oil, lemon, oregano, and feta carry most of the flavor. Greek yogurt, phyllo dough, kefalotyri cheese, and Kalamata olives are sold in many supermarkets and Mediterranean grocery stores.