Gemista (Greek Stuffed Peppers)
Gemista is a Greek stuffed peppers dish that is filled with veggies, rice, and seasonings. It’s vegetarian-friendly and delish!
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 beefsteak tomatoes
- 3 green bell peppers
- 1 large red onion (quartered)
- 3 cloves garlic
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 eggplant (peeled and cut into 1-inch cubes)
- 1 zucchini (cut into 1-inch cubes)
- 1 tso dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup arborio rice
- 1/2 cup chicken stock
- 2 tbsp pine nuts
- 2 tbsp golden raisins
- 3 tbsp fresh mint (minced)
- 3 tbsp fresh parsley (minced)
- 3 medium Yukon Gold potatoes (cut into thick fries)
- 1 cup warm water
- 1/2 cup olive oil
- 2 tbsp tomato paste
Instructions
- 1
Cut 1/2 an inch from top of the tomatoes and bell peppers to create a lid, being careful to keep stem intact. Set aside.
- 2
For the tomatoes: use a sharp paring knife and cut around the inside at the sides. Next cut a "X" into the center, being careful not to cut sides or bottom. Use a spoon and scoop out the tomato pulp and place in a bowl. Repeat with remaining.
- 3
For the bell peppers: clean the inside membranes and seeds and discard.
- 4
In a food processor puree the tomato pulp, red onion and garlic.
- 5
In a large skillet over medium heat add 3 tablespoons of olive oil. After a minute pour in the tomato onion puree. Cook 3 minutes. Add the 2 tablespoons of tomato paste and the cubed eggplant, zucchini, oregano, salt and pepper. Cook for 3 minutes and stir in the rice, chicken stock, pine nuts and golden raisins. Cook for 8 minutes on low. Turn off heat and stir through the fresh mint and parsley. Season to taste.
- 6
Divide the filling into each of the prepared vegetables up to the top. Place each cut lid on top of filling. Transfer to a large roasting pan coated with oil or cooking spray.
- 7
Preheat oven to 350°F. In a measuring bowl mix together the warm water, oil and tomato paste.
- 8
Scatter the cut potatoes around the stuffed vegetables and pour the water, oil, and tomato paste mixture over and around all. Cover with foil and bake for 1 hour. Remove foil and continue to bake another 30 minutes. Potatoes should be fork tender.