Gemista (Stuffed Tomatoes and Peppers)
A beloved Greek summer dish of juicy tomatoes and bell peppers stuffed with herbed rice and baked until tender. The vegetables release their juices into the filling, creating a fragrant, satisfying vegan meal.
Ingredients
- 6 large ripe tomatoes
- 4 large bell peppers (any color)
- 1/3 cup extra-virgin olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 cup long-grain white rice (uncooked)
- 1/3 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 lbs Yukon Gold potatoes, cut into wedges
- 1/2 cup water
Instructions
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1
Preheat oven to 375°F (190°C).
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2
Slice the tops off 6 large ripe tomatoes and 4 large bell peppers (any color). Using a spoon, scoop out the tomato pulp into a bowl; reserve the pulp and any juice. Scoop out the seeds and ribs from the bell peppers. Set the vegetable shells and their lids aside.
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3
Chop the reserved tomato pulp finely and place in a large bowl. Add 1/3 cup extra-virgin olive oil (use about two-thirds), 1 finely diced yellow onion, 4 cloves minced garlic cloves, 1 cup long-grain white rice (uncooked), 1/3 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh mint leaves, 1 tsp dried oregano, 2 tbsp tomato paste, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir well to combine.
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4
Arrange 2 lbs cut into wedges Yukon Gold potatoes in a single layer in a large, deep baking dish. Place the hollow vegetable shells among the potatoes. Spoon the rice filling into each shell, filling them about three-quarters full. Replace the lids on each stuffed vegetable.
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5
Drizzle the remaining extra-virgin olive oil over everything. Pour 1/2 cup water into the bottom of the dish. Drizzle any leftover filling liquid over the potatoes.
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6
Cover the dish tightly with foil and bake for 45 minutes. Uncover and bake for a further 25 to 30 minutes until the tops are lightly caramelized and the rice is fully cooked. Serve warm or at room temperature.