Greek Gemista Recipe (Stuffed Tomatoes and Peppers)

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

1. 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.
2. 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.
3. Heat the oven to 190°C. Stand the vegetables in a dish and fill them three-quarters full. Replace the lids.
4. Tuck the potato wedges in between, pour over the rest of the passata, the remaining oil and a glass of water, and season.
5. 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.

Products from Bakaliko

• Sellas - Extra Virgin Olive Oil Dorica 500 ml
• Hotos - Feta P.D.O. 200 g

More Greek recipes

• Greek briam (roasted vegetables)
• Greek dolmades (stuffed vine leaves)