Gemista with Rice
Greek tomatoes and bell peppers filled with a savory rice, herb, and tomato mixture, then baked with potatoes until tender.
Instructions
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Step 1
Heat the oven to 200°C.
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Step 2
Slice a lid from each tomato and bell pepper. Scoop the tomato pulp into a bowl, then remove the pepper seeds; season the vegetable interiors with ⅜ tsp (2 gr) salt.
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Step 3
Heat 4 tbsp (60 ml) olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened.
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Step 4
Stir in the rice, tomato paste, sugar, black pepper, and 1 tsp (6 gr) salt. Add the reserved tomato pulp and water, bring to a gentle simmer over medium heat, and cook until the liquid is partly absorbed.
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Step 5
Remove the skillet from the heat and fold the parsley and mint into the rice filling.
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Step 6
Arrange the prepared vegetables in the baking dish and loosely fill them with the rice mixture. Replace their tops, tuck the potato wedges around them, and coat the potatoes with the remaining 2 tbsp (30 ml) olive oil and ⅜ tsp (2 gr) salt.
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Step 7
Cover the baking dish with aluminum foil and bake at 200°C until the vegetables begin to soften and the rice absorbs the liquid.
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Step 8
Remove the foil and continue baking at 200°C until the vegetables and potatoes are tender and lightly browned.
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Step 9
Rest the gemista before serving warm or at room temperature.
Nutrition (Estimated)
Food safety
Caution: medium
Serve promptly, or refrigerate within 2 hours in shallow covered containers. Consume refrigerated leftovers within 3 days and reheat to 74°C.
Risk factors
- Cooked rice can support bacterial growth if held warm or at room temperature for too long.
- The stuffed vegetables retain very hot steam and juices after baking.
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