GemistaRice-Stuffed Tomatoes and Peppers
Gemista are tomatoes and peppers filled with herbed rice and baked until tender. The vegetable juices season the rice as it cooks.
Prep
40m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 0.9kgTomato (tops cut off and hollowed)
- 600gGreen Bell Pepper (tops cut off and hollowed)
Filling
- 260gWhite Rice (rinsed)
- 200gOnion (finely chopped)
- 15gGarlic (minced)
- 30gFresh Parsley (finely chopped)
- 15gFresh Mint (finely chopped)
- 3gDried Oregano
- 50mlExtra Virgin Olive Oil
- 8gSalt
- 2gBlack Pepper
Pan Sauce
- 40gTomato Paste
- 400mlWater
- 40mlExtra Virgin Olive Oil
- 4gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Scoop out the insides of the tomato and reserve the flesh and juices. Arrange the hollowed tomato and green bell pepper in a baking dish.
- 02
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until soft, then add the garlic and cook briefly.
- 03
Stir in the white rice, fresh parsley, fresh mint, dried oregano, salt, and black pepper, and cook for a minute so the rice is coated well.
- 04
Fill the tomato and green bell pepper loosely with the rice mixture, leaving room for the rice to expand as it bakes.
- 05
Blend or finely chop the reserved tomato flesh, then mix it with the tomato paste, water, extra virgin olive oil, salt, and black pepper.
- 06
Pour the pan sauce around the stuffed vegetables.
- 07
Bake at 190°C (374°F) until the tomato and green bell pepper are very tender and the white rice is cooked through, adding a little more hot water during baking if the dish looks dry.
- 08
Let the dish rest briefly before serving so the vegetables hold their shape.
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