Greek Gemista is a tasty summer dish that is best enjoyed then prepared ahead and eaten chilled. Choose seasonal juicy tomatoes for this traditional Greek recipe.
Course Main Course
Cuisine Greek, Vegan
Keyword Gemista
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4
Calories 350kcal
Author wwwmygreeksalad
Ingredients
2ripe and firm tomatoes
3bell peppers
12tbsp.short grain rice
1dried onions finely chopped
1cupolive oil
1small bunch of parsleychopped
1tbsp.sugar
1tsptomato paste
1potatocut in wedges
1cupwater
saltto taste
fresh ground pepperto taste
Instructions
To prepare this delicious Greek stuffed vegetables recipe, start by slicing off the top of the tomatoes; using a scoop 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 peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Try to just a little of the flesh, but be careful keep their skin intact. Season the empty tomatoes with a pinch of salt and flip them upside down on the baking tray.
spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables, inside the baking tray. Cover the vegetables with their lids and add the water.
Bake the gemista in preheated oven at 350oF / 180oC for an hour.
Gemista are best served cold with feta cheese and bread.