gemista - stuffed tomatoes & peppers - thedelphiguide.com

Gemista (Stuffed Tomatoes & peppers) is associated with summer in Greece. It’s a simply delicious and gorgeous red and green dish that will surprise you! The traditional Greek recipe for Gemista can be either vegetarian, where the Gemista are filled with rice and chopped vegetables, or they may contain minced veal or pork meat. Today theDelphiGuide.com will cook the vegeterian version of this juicy, healthy and bursting with fresh and vibrant colors and flavours dish!

Ingredients for Stuffed Tomatoes & Peppers (Gemista)

  • 4 medium/large tomatoes
  • 4 medium/large green peppers
  • 1 small zucchini, shredded
  • 1 cup chopped onion
  • 1 cup (uncooked) rice
  • 1⁄2 cup olive oil
  • sugar
  • 5-6 tablespoons breadcrumbs
  • 1⁄4 cup currants
  • 1⁄4 cup pine nuts
  • 1⁄4 cup fresh mint
  • 1⁄4 cup fresh dill
  • 1/2 to 1 garlic cloves to taste, minced
  • 1 1⁄2 tsp salt and pepper

TIP: Choose large, meaty tomatoes all of approximate similar size and shape.

Directions:

Slice off top of each tomato and pepper to make small lids. Scoop out insides of tomatoes and save 2 – 3 cups. Mash tomato insides well and set aside. We will not use green peppers inside.

Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.

In pan over medium heat toast pine nuts for 2-3 minutes until very lightly brown. Add them to the rice filling.

Fit tomatoes and peppers into a pan which holds them snuggly. Sprinkle the inside with a little salt and a little sugar and fill each tomato to the top with the rice filling. Cover filled tomatoes with lids and brush tops and sides with olive oil. Add 3⁄4 cup warm water to the bottom of the pan in between stuffed tomatoes.

Sprinkle the yemista with breadcrumbs, cover the dish with foil and bake in the preheated oven for 60 to 90 minutes in 350° oven. Uncover the dish and bake for a little longer, until the top is crisp and the tomatoes are almost collapsing.

Serve Gemista on a serving dish with a white wine like Malagousia or an Agiorgitiko Rosé.

 

Serves 6 / Prep time: 15 min / Cooking time: 60 – 90 min.

 

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