Wednesday, 2 January 2013

Gemista - stuffed tomatoes and peppers

Happy New Year to all...This year has started with a bang weather wise...HOT HOT HOT...This is a well loved summer greek favourite in most households….

5 tomatoes
5 green peppers
1 cup rice
500grms of minced meat (vegetarians can simply omit that)
1 large onion, chopped
3 garlic cloves, minced
1/2 cup parsley, minced
1/2 cup of mint
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup olive oil
1 tablespoon tomato paste 
salt and pepper to taste


- Cut off tops of tomatoes (retain tops) and carefully scoop out flesh and process.
- Cut off tops of peppers (retain tops) and remove seeds
- Place tomatoes and peppers in an oven pan large enough for a snug fit
- Saute onion and mince in olive oil until meat has cooked through. Add processed tomatoes, rice, garlic, parsley, mint, salt and pepper. Add as much as you like for taste.  Add the tomato paste, ½ cup of water and stir.  Cook on low heat until the rice is al dente.  (about 15 minutes)
Take a spoon and add the mixture in the pre prepared tomatoes and peppers taking care not to break them.  When you fill them, you need to close the tomatoes and peppers with their tops.  Add the remaining water around the vegetables.  Drizzle with more olive oil and sprinkle with sea salt.
Bake it in a preheated oven for around an hour…an hour and a half.
The vegetables will blacken slightly.  Let them rest for ½ hour and serve.  You can also eat at room temperature.  Fantastic with feta cheese and crusty bread.
 xxxx Carol (Kalliroy)

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