Greek Stuffed Vegetables (Gemista)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 -8
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Calories
267 kcal
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Course
Main Course
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Cuisine
Greek
Greek Stuffed Vegetables (Gemista)
Description
The recipe starts by grating onion and garlic and combining them with pulsed canned Roma tomatoes. The hollowed tomatoes and bell peppers are stuffed with a mixture of basmati rice, chopped fresh parsley and mint, vegetable stock paste, and seasonings, blending Mediterranean herbs and tomatoes for fresh yet hearty flavor. The intact vegetable tops are saved and arranged along with the stuffed veggies in a baking dish.
Baking at 375°F allows the rice to cook through, absorbing the tomato juices and vegetable flavors. Potato wedges seasoned with oregano bake alongside to complete the meal. The finished dish has tender, baked vegetables with a flavorful, moist rice center that is aromatic with herbs and spices.
Leftovers keep well refrigerated in an airtight container up to three days. Gemista pairs naturally with simple Greek salads like Maroulosalata or Greek Cabbage Salad to complement the savory, herby rice stuffing and roasted vegetables.
Ingredients
- 4 garlic cloves
- 1 yellow onion medium
- 4 bell pepper red and orange
- 4 tomato sturdy, large
- 1 1/3 cups basmati rice
- 1/3 cup parsley fresh chopped
- 1/3 cup mint fresh, chopped
- 1 tbsp vegetable stock paste
- 2 tsp salt
- 1 tsp black pepper
- 1x Roma tomatoes 398ml can
- 8 tbsp olive oil
- 3 russet potato large, cut into wedges
- 1/2 tbsp oregano dried
- 2- 2 1/2 cups water or chicken or vegetable stock
Instructions
- Preheat oven to 375F and set a large baking dish aside.
- Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add them to the large mixing bowl with the onion and garlic.
- Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes (or use a food processor) and add those with the tomato juices to the large mixing bowl with the onion and garlic.
- To the bowl with the onions and garlic, add the rice, mint, parsley, vegetable stock paste, 1 tsp salt and 1/2 tsp pepper and 4 tbsp olive oil.
- Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
- Spread out the potato wedges around the vegetables and season with 1 tsp salt, 1/2 tsp pepper and 1/2 tbsp dried oregano.
- Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 2 - 2 1/2 cups cup of water or stock to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for 1 hour and 15 minutes or until the rice is cooked and potatoes are tender (check at 1 hour).
- Serve with potatoe wedges from the pan, feta, tzatziki, more oil and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve Gemista with Greek salads such as Maroulosalata or Greek Cabbage Salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 27.9g | 9% |
| Protein | 4g | 8% |
| Fat | 16.9g | 26% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 1.9g | 11% |
| Monounsaturated Fat | 11.5g | 58% |
| Sodium | 827.9mg | 34% |
| Fiber | 4.6g | 18% |
| Sugar | 8.9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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