Vegetables & LegumesDifficulty: medium
Gemista
Sun-rikened tomatoes and peppers stuffed with herbed rice and baked with potatoes, a classic Greek summer dish served warm or at room temperature.
30
Prep Time
80
Cook Time
6
Servings
Ingredients
Instructions
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1Preheat oven to 200°C (400°F). Wash tomatoes and peppers. Slice off the tops and reserve them. Scoop out the seeds and flesh, placing the flesh and juices in a bowl; set aside the shells.
2Chop the reserved tomato flesh finely and return to the bowl.
3Add the rice, herbs (mint, parsley, oregano), tomato paste, lemon juice, olive oil, salt, and pepper to the tomato mixture. Stir until well combined.
4Stuff each tomato and pepper with the rice mixture, filling to the top. Replace the reserved tops as lids.
5Peel potatoes and cut into quarters. Place the stuffed vegetables in a large baking dish, arranging the potato quarters around them. Drizzle potatoes with olive oil, sprinkle with oregano, salt, pepper, and scatter garlic cloves.
6Pour 120 ml water into the corner of the pan (avoiding direct contact with the oil). Cover the dish with foil and bake for 30 minutes. Reduce temperature to 170°C and bake for another 45 minutes, or until the rice is tender and vegetables are soft.
7Remove the foil and bake uncovered for 10-15 minutes to lightly brown the tops.
8Let the gemista rest for 15 minutes before serving warm or at room temperature.
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