Gemista

Γεμιστά · Gemistá

Ingredientes13

• ripe tomatoes4 large
• green bell peppers4
• short-grain rice200 g
• onion1 large
• olive oil120 ml
• fresh parsley30 g
• fresh mint15 g
• tomato paste1 tbsp
• garlic2 cloves
• salt1 tsp
• black pepper0.5 tsp
• sugar1 tsp
• potato1 medium

Preparación

1. Slice the tops off the tomatoes and peppers and set the lids aside. Scoop out the tomato flesh and seeds into a bowl, leaving sturdy shells.
2. Finely chop the onion and garlic. Sauté them in half the olive oil until soft, then stir in the rice, tomato paste, chopped tomato pulp, parsley, mint, salt, pepper, and sugar.
3. Cook the filling for a few minutes until the rice is coated and slightly glossy, then remove from the heat so the rice stays undercooked.
4. Stuff the tomato and pepper shells about three-quarters full, replace the lids, and arrange them in a baking dish with the potato cut into wedges around them.
5. Drizzle the remaining olive oil over everything and add a splash of water to the dish.
6. Bake at 180°C for about 60–70 minutes until the vegetables are soft and the rice is tender, basting once with the pan juices.