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Home » traditional greek-style stuffed tomatoes and green peppers (gemista)

traditional greek-style stuffed tomatoes and green peppers (gemista)

Published on August 4, 2015 | In , | By |

A Passion for summer…A passion for tomatoes….A passion for comfort food.

Stuffed tomatoes (gemista)…The ultimate summertime comfort food!

Ingredients

  • 4 large red ripe organic tomatoes
  • 4 organic green peppers
  • 1 ½ cups long grain non-GMO rice, rinsed through a strainer
  • 2 medium onions, peeled and sliced
  • ½ cup fresh parsley leaves, finely chopped
  • 1 cup fresh mint leaves, finely chopped
  • 1/4 cup black Corinthian raisins (also known as Zante currants) (optional)
  • 1/4 cup pine nuts (optional)
  • 1 cup freshly crushed tomato sauce (or organic from a glass jar)
  • Sea salt, freshly ground black pepper
  • 3/4 cup extra virgin olive oil, divided
  • 4-6 organic potatoes, peeled and quartered

Directions

  • 1.

    Prepare vegetables:

  • 2. Wash tomatoes and cut a “cap” straight across the top. Carefully empty the inside using a spoon and save the chunks in a bowl. (Chop these chunks into smaller pieces) This is easier if the tomatoes are nicely ripened.
  • 3. Wash green peppers and also slice off the top to use as a “cap”. Discard the seeds.
  • 4. Arrange tomatoes and green peppers in a deep baking pan.

  • 5.

    Prepare stuffing:

  • 6. In a pot, heat 1/4 cup of the olive oil over medium heat.
  • 7. Gently sauté the sliced onions, while stirring occasionally, until they become transparent.
  • 8. Add the pine nuts and continue to sauté for another 2 minutes.
  • 9. Add the raisins and rice, continue to sauté, stirring constantly so that the rice does not stick to the pot, for about another 1 minute.
  • 10. Stir in the chopped tomato chunks, let that come to a boil and then remove from heat.
  • 11. Add the tomato sauce, parsley, mint, salt, pepper and 1/4 cup olive oil and gently stir everything together. If stuffing is too thick, add about ¼ cup water. (See picture)

  • 12.

    Assembly:

  • 13. Preheat oven to 180°c/360°f.
  • 14. Stuff the tomatoes and green peppers to 2/3 full. Do not pack in the rice.
  • 15. Cover them with their “caps”.
  • 16. Sprinkle the potatoes with salt and pepper and arrange them in the pan among the vegetables.
  • 17. Bake in preheated oven for about 1 hour or until tops are crispy and potatoes are all gorgeous and goldenly delicious.
  • 18. Really tasty when served about 30 minutes after removing from the oven and even tastier when served a couple of hours later.
  • 19. Enjoy with a large chunk of feta cheese and an even larger green leafy lemony salad!