Preheat the oven to 180-200°C
Slice the top of the tomatoes/pepper off very carefully (keeping the top part as this will form a “lid” later)
Remove and clean the inside of the pepper so it is completely empty.
Remove the inside of the tomatoes and set aside as we will use them to make our tomato sauce later.
1. In a pan sweat:
1 large white onion, finely chopped/grated
½ clove garlic, grated
2. Blend the insides of the fresh tomatoes that you kept from earlier and add to the pan. Simmer for 5-6 mins
3. Add the RAW rice to the pan (For 12 vegetables use 15 tbsp of rice) (Do not cook the rice!). Consider that if the vegetables are big you need 1,5-2 spoonful for each. If they are small you need less than 1,5 spoonful each.
4. Add 200ml of tomato sauce, ½ cup of fresh parsley, chopped and ½ cup of fresh mint, chopped. Combine well
5. Place your vegetables into a large baking tray so they sit upright. Fill each vegetable to the top with the rice mixture (careful not to press the mixture down; the contents should be slightly loose so the rice has space to grow). Put the “lids” of the vegetables back on and drizzle all of them with a generous amount of olive oil. Before the oven add 150 ml of water.
6. Place the baking tray in the oven and cook for approximately 45-60mins. Remove from the oven after 30′ and turn the vegetable up site down.
Drizzle with olive oil and serve with feta cheese or a spoonful of Greek yogurt.
*There are many recipes for ”gemista” depend on the location, in some places they add grinned zucchini and pepper into the filling in some other they add raisins or they used to stuff not only tomatoes and peppers but eggplant and zucchini. This recipe comes from north Greece where my grandmother taught me to cook. I took the pictures during she was cooking in my village.
Enjoy, Anna Tzogia
tel: +30 2114038083
Cell: +30 697 9110 469