Gemista Greek Stuffed Tomatoes Peppers

Whenever I think of summer in Greece, the vivid colors and aromas of fresh produce fill my mind. One dish that truly captures this essence is Gemista Greek Stuffed Tomatoes Peppers. Growing up, my family would gather in the garden to pick ripe tomatoes and vibrant bell peppers, their natural sweetness begging to be stuffed. This dish is not just a meal; it’s a celebration of the season, a way to embrace the warmth and joy of shared meals. The beauty of Gemista Greek Stuffed Tomatoes Peppers lies in its simplicity. Every bite is a burst of flavors, harmonizing perfectly with the herbs that whisper Mediterranean secrets. With every family gathering, I remember my grandmother’s laughter as she passed around the first batch, her pride evident as we savored her creation. It’s a dish that invites you to relax, savor, and enjoy life’s little pleasures.

Key Ingredients for Gemista Greek Stuffed Tomatoes Peppers

The ingredients for Gemista Greek Stuffed Tomatoes Peppers are a celebration of fresh, wholesome produce, each playing a vital role in creating a delicious concoction. Ripe tomatoes bring juiciness, while green peppers provide a crunchy contrast. The combination of herbs adds layers of flavor, making every mouthful a taste of the Mediterranean.

• 5 ripe tomatoes: These are the stars of the dish, providing a sweet and juicy base when hollowed and stuffed.
• 5 green peppers: Add a crunch and a slightly bitter contrast to the sweetness of the tomatoes.
• 2 onions, finely chopped: They add an aromatic sweetness that enhances the overall flavor.
• 2 cloves garlic, finely chopped: This ingredient contributes a rich depth of flavor.
• 250 g glutinous rice: The rice absorbs flavors from the filling and adds satisfying texture.
• 400 g tomato juice: Enhances the tomato flavor while keeping the filling moist.
• 10-12 mint leaves, finely chopped: Fresh mint adds a refreshing note.
• 10 basil leaves, finely chopped: Basil brings a beautiful aroma and complements the tomatoes.
• ½ bunch parsley, finely chopped: Adds color, freshness, and a hint of earthiness.
• Salt: Essential for enhancing flavors.
• Pepper: Adds warmth and depth to the filling.
• 100 ml extra virgin olive oil: Adds richness and flavor, making the dish more luxurious.
• 150-200 ml lukewarm water: Helps to cook the rice and keep the filling moist.
• Pine nuts (optional): Adds a delightful crunch and flavor.
• Raisins (optional): Provide a sweet contrast that enhances the overall flavor.

How to Cook Gemista Greek Stuffed Tomatoes Peppers

Cooking Gemista Greek Stuffed Tomatoes Peppers is a rewarding process that fills your kitchen with irresistibly delicious aromas. As you prepare this dish, you’ll find that each step brings you closer to a truly satisfying meal. Let’s get started!

1. Start by preheating your oven to 170° C (338° F) Fan. This step is crucial as it ensures even cooking of your stuffed vegetables.

2. Next, rinse the tomatoes and bell peppers under cold water to remove any dirt. Using a sharp knife, carefully slice off the tops of each vegetable. This creates a cap that you can place back after filling.

3. Using a spoon, scoop out the flesh from the tomatoes. Set the flesh aside in a bowl. Be gentle to avoid breaking the tomatoes.

4. Add the scooped tomato flesh to a food processor and purée it until smooth. This will be the base of your filling.

5. Remove the pith and seeds from the green peppers, discarding them. You may also purée them along with the tomato flesh for a smoother texture, if desired.

6. To help the green peppers stand upright, slice a tiny bit off the bottom. Be careful not to create a hole, which would allow the filling to escape during baking.

7. Arrange the vegetables in a large roasting pan or ovenproof dish, ensuring they are snug but not overcrowded.

8. In a large mixing bowl, combine the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice, and 50 ml of olive oil. Season the mixture generously with salt and pepper, then stir well to combine.

9. Carefully fill each tomato and green pepper with the mixture, filling them about two-thirds of the way full as the filling will expand during cooking. Any leftover filling can be placed in the pan around the vegetables.

10. Once filled, season the tops with salt and pepper, drizzle with the remaining olive oil, and add enough lukewarm water to cover the bottom of the pan.

11. Replace the tops of the tomatoes and green peppers, then cover the pan with aluminum foil. Bake for 1 and ½ hours, ensuring they cook thoroughly.

12. For the last 15 minutes, remove the foil to allow the tops to brown slightly. This adds visual appeal and enhances the flavor.

13. Once baked, remove from the oven and let cool for about 10 minutes before serving. I love to serve Gemista Greek Stuffed Tomatoes Peppers with a side of Greek feta cheese for an authentic touch.

Ways to Adapt This Recipe

Adapting Gemista Greek Stuffed Tomatoes Peppers to suit your taste or dietary requirements is effortless. Here are some ideas:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the oven.
• Freezing: These stuffed vegetables freeze well. Just make sure to wrap them tightly in plastic wrap and foil before placing them in a freezer bag.
• Pairing: Serve with a fresh Greek salad or crusty bread to soak up the delicious juices.
• Variations: Consider adding different grains like quinoa or couscous to the filling for a twist.
• Vegan option: Ensure no animal products are used in the filling for a completely vegan dish.
• Herbs: Try using dill or oregano in the filling for a different flavor profile.

How to Serve Gemista Greek Stuffed Tomatoes Peppers

Serving Gemista Greek Stuffed Tomatoes Peppers is almost as delightful as preparing them. Here are some ideas for how to present this stunning dish:

• Family dinners: This dish is perfect for family gatherings, offering a hearty and healthy option everyone will enjoy.
• Picnic delight: Serve this dish at a picnic, allowing guests to enjoy it cold or at room temperature.
• Lunch option: Pack leftovers in a lunchbox for a fulfilling meal that’s easy to take on the go.
• Seasonal celebrations: Perfect for summer gatherings, Gemista Greek Stuffed Tomatoes Peppers can be a highlight of any BBQ or outdoor feast.
• With side dishes: Complement with a simple Greek salad and crusty bread for a complete meal.
• Storing tips: Ensure the dish is covered with foil to retain moisture if storing leftovers in the fridge.
• Garnish: Consider adding fresh herbs on top just before serving to enhance the presentation.

FAQ

Conclusion

In summary, Gemista Greek Stuffed Tomatoes Peppers is more than just a meal; it’s a celebration of summer flavors and family traditions. I encourage everyone to try this delightful recipe and share it with loved ones. The joy of preparing and serving this dish will warm your heart and fill your home with the wonderful aromas of home-cooked goodness.

Gemista Greek Stuffed Tomatoes Peppers

The ultimate comfort food, Gemista Greek Stuffed Tomatoes Peppers combines juicy tomatoes and crunchy peppers filled with aromatic rice and herbs. This easy weeknight dinner is bursting with flavor and perfect for sharing. You'll want to make this delightful dish tonight!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine Greek

Servings 8 servings

Calories 250 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 5 5 ripe tomatoes
• 5 5 green peppers
• 2 2 onions, finely chopped
• 2 2 cloves garlic, finely chopped
• 250 g 250 g glutinous rice
• 400 g 400 g tomato juice
• 10-12 10-12 mint leaves, finely chopped
• 10 10 basil leaves, finely chopped
• ½ bunch ½ bunch parsley, finely chopped
• salt
• pepper
• 100 ml 100 ml extra virgin olive oil
• 150-200 ml 150-200 ml lukewarm water
• pine nuts (optional)
• raisins (optional)

Instructions

 

• Start by preheating your oven to 170° C (338° F) Fan.
• Next, rinse the tomatoes and bell peppers under cold water.
• Using a sharp knife, carefully slice off the tops of each vegetable.
• Using a spoon, scoop out the flesh from the tomatoes. Set it aside in a bowl.
• Add the scooped tomato flesh to a food processor and purée it until smooth.
• Remove the pith and seeds from the green peppers.
• To help the green peppers stand upright, slice a tiny bit off the bottom.
• Arrange the vegetables in a large roasting pan or ovenproof dish.
• In a large mixing bowl, combine the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice, and 50 ml of olive oil.
• Carefully fill each tomato and green pepper with the mixture.
• Once filled, season the tops with salt and pepper.
• Replace the tops of the tomatoes and green peppers, then cover the pan with aluminum foil.
• Remove the foil for the last 15 minutes of cooking.
• Once baked, let cool for about 10 minutes before serving.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days.
• Tip 2: These stuffed vegetables freeze well.
• Tip 3: Serve with a fresh Greek salad.
• Tip 4: Consider adding different grains like quinoa to the filling.
• Tip 5: Try using dill or oregano for a different flavor profile.

Keyword Gemista recipe, Greek stuffed peppers, Mediterranean vegetarian dish, stuffed tomatoes

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.