Greece / Main
Gemista
Tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil.
Ingredients
- Large tomatoes8
- Bell peppers4
- Short-grain rice300 g
- Onions3
- Potatoes600 g
- Parsley50 g
- Mint20 g
- Dill30 g
- Olive oil200 ml
- Sugar1 tsp
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut lids off the tomatoes and scoop out the flesh with a spoon without piercing the walls.
Blitz the flesh and add the sugar; it takes the edge off the tomato acidity.
Soften the onion in olive oil for ten minutes, until sweet.
Mix the raw rice with the onion, herbs, half the tomato purée, salt and pepper.
Fill the vegetables two-thirds full, cap them with their lids and set them in a dish.
Tuck potato wedges between them, pour over the remaining purée and douse it all with oil.
Bake covered with foil at 180 °C for an hour, then uncover and give it twenty minutes more.
