Stuffed peppers recipe - Greek gemista

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Stuffed Tomatoes and Stuffed Peppers Recipe
GEMISTA

This stuffed peppers recipe can also be used for stuffed tomatoes. In Greek this dish is called gemista, stuffed. I normally only make the peppers - as we use to have a lot of these green peppers in our vegetable garden.

If you use tomatoes as well you should choose really big tomatoes and make sure they are firm and not too ripe.

For four portions you´ll need:

10-12 peppers or tomatoes (or half and half)

One onion

A few garlic cloves

One eggplant or zucchini

Approx 300 ml rice (one big cup)

Fresh thyme, basil, oregano and parsley

Some tomato paste

If you don´t stuff tomatoes you´ll also need a can of tomatoes 400 grams, a little less than a pound)

900 ml water (three cups)

Salt, pepper

Olive oil

Cut the hat off the peppers and remove the seeds. Cut the bottom (where the stem is) off the tomatoes. Scrape out the inside of the tomatoes with a tea spoon and set aside. Chop the onion and the garlic. Peel the eggplant and grate, or grate the zucchini. saute in a pan in olive oil. Chop the tomato meat and add or add the tin of tomatoes. Add tomato paste, salt, pepper and herbs. Add one third of the water and the rice. Let simmer for about five-ten minutes.

Oil an oven proof dish. Now fill the tomatoes/peppers and put on the hat. Don´t add to much stuffing, as the rice will expand. Add the rest of the water to the dish. Cover with aluminum foil and cook in the oven on 180 degrees Celsius (350 Fahrenheit) for one hour and a half. Remove the foil the last ten minutes and turn up the temperature slightly, so that the peppers will take some color.

Serve with tzatziki and a green salad.

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Stuffed Tomatoes and Stuffed Peppers RecipeGEMISTA

Stuffed Tomatoes and Stuffed Peppers Recipe
GEMISTA