Gemista

Gemista is a classic Greek dish beloved for its vibrant flavors and comforting warmth. This vegan-friendly recipe showcases bell peppers and tomatoes stuffed with a savory rice mixture, fresh herbs, and a touch of spices. The addition of potato wedges baked in a rich tomato sauce makes this a hearty and satisfying main course that transports your taste buds straight to the Mediterranean. Optional feta cheese brings an added creamy texture.

Ingredients

🌶️ 4 large bell peppers any color
🍅 4 large tomatoes
🥔 6 Yukon gold potatoes, peeled and cut into wedges
🍚 3/4 cup basmati rice, well-rinsed and drained
🧅 1 large yellow onion, chopped
🧄 4 large garlic cloves, minced (divided)
🌿 1/2 cup chopped fresh parsley
🌿 1/2 cup chopped fresh mint
🌿 1 1/2 teaspoons dried oregano (divided) The Mediterranean Dish Greek Oregano
🌶️ 1/2 teaspoon paprika The Mediterranean Dish Spanish Paprika
🧀 1/2 cup crumbled feta cheese optional
🫒 Extra virgin olive oil The Mediterranean Dish EVOO
🧂 Kosher salt
🧂 Ground black pepper
🍅 1 cup 8 ounces canned crushed tomatoes
💧 1/2 cup water

Instructions

1- Prepare Rice:

• Rinse and soak 3/4 cup basmati rice briefly.
• Drain the rice fully.

2- Prepare Potatoes:

• Peel and cut the 6 Yukon gold potatoes into wedges.
• Submerge potatoes in water until needed.

3- Prepare Bell Peppers:

• Trim the tops off bell peppers, and remove seeds.
• Save the tops for later.

4- Prepare Tomatoes:

• Cut tops off tomatoes.
• Scoop out the flesh and juice with a spoon and save both.

5- Prepare Baking Dish:

• Coat the bottom of the baking dish with extra virgin olive oil.

6- Make Stuffing Mixture:

• Combine chopped tomato flesh with drained rice.
• Add onion, 2 minced garlic cloves, parsley, mint, 1 teaspoon oregano, paprika, optional feta, salt, pepper, and olive oil.
• Mix well to combine.

7- Stuff Vegetables:

• Fill peppers and tomatoes 3/4 full with stuffing.
• Replace tops on vegetables and arrange in the baking dish.

8- Add Potatoes and Seasoning:

• Arrange potatoes around stuffed vegetables.
• Season with remaining garlic, 1/2 teaspoon oregano, salt, and pepper.

9- Add Liquid:

• Pour crushed tomatoes and water over the stuffed vegetables.
• Drizzle with more extra virgin olive oil.

10- Bake:
- Cover with aluminum foil, bake at 375°F (190°C) for 1 hour.
- Remove foil, bake for an additional 30-45 minutes until vegetables are soft and slightly charred.

Prep Time: 20-30 minutes
Cook Time: 1 hour and 30 minutes to 1 hour and 45 minutes
Total Time: Approximately 2 hours
Servings: 4 to 6 servings
Equipment: Baking dish/pan (rectangular, black) - Not specified Chef's knife - Global Cutting board (light yellow/beige) Mixing bowls (clear glass, white ceramic) Small spoon (metal) Spatula (red, silicone) Oven (stainless steel, large range) Oven mitts - Cuisinart Aluminum foil

Cooking Tips

• Ensure rice is rinsed and soaked for fluffier results.
• Do not overstuff vegetables to allow room for rice expansion.
• Tented foil helps steam cook the vegetables efficiently.

#greekcuisine #veganrecipe #gemista #stuffedvegetables

#themediterraneandish

Gemista