Gemista – Stuffed tomatoes and peppers2011-05-26
- Servings : 4
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 60m
The following is by far my favourite Greek Dish. Ok this and souvlakia which hopefully I will manage to do at some point… Well, both ways Gemista is a recipe I really like to cook and one of the most traditional Greek recipes you can find.
It takes a lot of time though and needs some preparation, so don’t start to do it if you really don’t have time.
Nevertheless if you try it once, I am sure you will try it again… Just before we go to the ingredients, a simple note, the size of the peppers and tomatoes must be more or less the same or else its possible some of them not be rightly cooked..
- 5 tomatoes
- 5 green peppers olive oil Rice ( Just enough to fill in all the tomatoes and peppers. Ideally for 5 tomatoes and 5 peppers it should be a full cup)
- 500grms of minced meat (vegetarians can simply omit that)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/2 cup parsley, minced
- 1/2 cup of mint
- feta cheese, cut into tiny cubes (not necessary ingredient but i like it)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups water
- 1/2 cup olive oil
- 1 tablespoon tomato paste salt and pepper
Cut off tops of tomatoes (retain tops) and carefully scoop out flesh and retain them. Cut off tops of peppers (retain tops) and remove seeds Place tomatoes and peppers in an oven pan large enough
Take a pan and fry the onions and the minced meat. Stirr until it gets brown.. Add the insides of the tomatoes with olive oil, rice, onion, garlic, parsley, cheese (feta), salt and pepper. Add as much as you like for your taste..
Add the tomato paste,l and stir Cook in the pan in really low heat. Add a little bit of water in order to boil the rice. After 20 mins more or less test that the rice is done take it off the fire.
You need to stuff the tomatoes and the peppers with the mixture. Take a spoon and simple add the mixture inside as much as you can without “braking” the tomatoes. When you fill them, you need to close the tomatoes and peppers with the tops.
Bake it in a preheated oven for around an hour…an hour and a half.
When the vegetables become slightly blackened on the sides then it’s ready Don’t serve it immediately but let it “mellow” for some minutes. It is best done with oven baked potatoes which you can add in the same pan.
This is typically a summer food that you can have even cold. Hope you enjoy it!
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