Απευθείας μετάβαση στο περιεχόμενο
Gemista means stuffed. Tomatoes and peppers are filled with rice, grated tomato, onion and fresh herbs, then baked until soft and lightly caramelised. It is a classic Greek summer dish, with or without minced meat.
Serves: 4 | Prep: 30 min | Cook: 75 min
Ingredients
- 4 large tomatoes
- 4 peppers
- 200 g short-grain rice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 courgette, grated
- 250 ml passata
- 100 ml olive oil
- Fresh parsley and mint, chopped
- 250 g minced beef or lamb (optional)
- 2 potatoes, in wedges
- Salt and pepper
Method
- Slice the tops off the tomatoes and peppers and keep them. Scoop out the tomatoes and chop the flesh; remove the seeds from the peppers.
- Soften the onion, garlic and courgette in half the olive oil. Brown the mince, if using. Add the rice, tomato flesh and half the passata and simmer for 5 minutes. Stir in the herbs and season.
- Heat the oven to 190°C. Stand the vegetables in a dish and fill them three-quarters full. Replace the lids.
- Tuck the potato wedges in between, pour over the rest of the passata, the remaining oil and a glass of water, and season.
- Bake for 60 to 75 minutes until the rice is tender and the tops are browned, adding a little water if the dish dries out.
Tips
- Do not fill to the top: the rice swells as it cooks.
- Gemista is best served lukewarm, with feta and bread.