Stuffed tomatoes and peppers, 'Gemista'.

Stuffed tomatoes and peppers, 'Gemista'.

We like this dish with crusty bread, feta and a chilled wine. Delicious cold for a picnic!



2 medium size tomatoes (firm but ripe)

2 medium green peppers

2 potatoes, peeled and cut into thick wedges

1 large onion, grated

1 cup of medium grain glutinous rice (in Greece this is “Carolinas”)

1 handful each of fresh mint and parsley, chopped

4 tablespoons Geras Organic Extra Virgin Olive Oil

1 teaspoon of Anthea Fleur de Sel

Freshly ground pepper


Preheat oven to 180 C (350 F) Fan.

Slice the tops from the peppers and discard the seeds inside

Cut the tops of the tomatoes leaving them attached

Carefully scoop out the insides of the tomatoes, discard most of the juice and salt and pepper the insides

Place the tomatoes and peppers in a baking dish, packing them fairly closely

Into a large bowl, grate the tomato flesh and add the chopped onions, herbs, rice, oil, salt and pepper and mix well. Fill your tomatoes and peppers almost to the top.

Replace the tops of the vegetables and wedge the potato pieces in the gaps

Drizzle with oil

Bake for one hour (lightly cover with foil for the last 20 minutes if browning too quickly)

Remove from oven and serve when cooled (which allows the flavours to develop).



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