Gemista (Stuffed Tomatoes and Peppers)
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The Tale of Gemista (Stuffed Tomatoes and Peppers)
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Gemista, tomatoes and peppers stuffed with rice and herbs, belongs to a wide family of stuffed-vegetable dishes found across the former Ottoman Empire and Mediterranean. In Greece it's a beloved summer dish, traditionally baked slowly to let the vegetables soften and the rice absorb their juices.
Ingredients
Scale:· 6 servings
- 6 large tomatoes
- 4 bell peppers
- 1 cup short-grain rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/3 cup olive oil, plus more for drizzling
- 2 potatoes, cut into wedges
- Salt and black pepper
- 1 tsp sugar
Instructions
- 1Slice the tops off the tomatoes and peppers and scoop out the insides, reserving the tomato pulp.
- 2Chop the reserved tomato pulp and mix with rice, onion, garlic, parsley, mint, olive oil, salt, pepper, and sugar.
- 3Spoon the rice mixture into the hollowed vegetables, filling about three-quarters full to allow the rice to expand.
- 4Replace the tops and arrange the stuffed vegetables in a roasting pan, tucking potato wedges into the gaps.
- 5Drizzle everything generously with olive oil and add a splash of water to the pan.
- 6Bake at 375°F for 70-75 minutes until the vegetables are tender and the tops are caramelized.
- 7Serve warm or at room temperature.
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