Gemista
Greek tomatoes and peppers stuffed with rice, herbs, and vegetables.
Ingredients
- Large tomatoes4 pcs
- Bell peppers4 pcs
- Rice180 g
- Onion1 pcs
- Garlic cloves2 cloves
- Parsley25 g
- Mint10 g
- Olive oil5 tbsp
- Potatoes400 g
- Salt1 to taste
Instructions
Cut the tops off the tomatoes and peppers and carefully scoop out the insides; chop the tomato pulp.
Sauté the onion and garlic in oil, add the rice, and cook for 2 minutes.
Add the tomato pulp, herbs, salt, and pepper; simmer for 5 minutes, leaving the rice partly cooked.
Fill the vegetables three-quarters full with the rice mixture and cover with their tops.
Place them in a baking dish with potato wedges, drizzle with oil, and add a little water.
Bake at 180°C for 55–65 minutes until the rice and vegetables are tender.
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