Greece
Gemista
Tomatoes and peppers stuffed with herby rice and baked in olive oil with potatoes. Summer's best tray.
120 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayTomatoes and peppers filled with herby rice, baked with potatoes and olive oil.
The original395kcalsame
7 gproteinsame
6 gfibresame
120minutessame
Gemista.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Scoop out the tomatoes and blend the pulp. Set the shells and peppers in a baking tray and sprinkle inside with salt and a pinch of sugar.
- 2Soften onion and garlic in half the oil, add the rice, half the tomato pulp, herbs and salt. Cook 5 minutes.
- 3Fill the vegetables three quarters full and replace the tops.
- 4Tuck potato wedges between, pour over the remaining pulp, paste and oil, and season.
- 5Bake covered at 190 C for 45 minutes, then uncovered until browned and the rice is tender.
Serve it like this
Serve two per plate with potatoes and pan juices spooned over, feta and bread alongside. Lovely at room temperature.
