Gemista - Greek Stuffed Vegetables

Name: Gemista - Greek Stuffed Vegetables
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 500 g baby potatoes; 6 tbsp plus extra for drizzling olive oil; to taste salt; to taste black pepper; 3 onions; 6 beefsteak tomatoes; 6 green bell peppers; 2 cloves garlic; 1 zucchini; 1 carrot; 1 tbsp granulated sugar; 350 g arborio rice; 1 tbsp tomato paste; 800 ml water; 1 bunch parsley; 1/3 bunch dill; 1 bunch mint; for serving feta cheese

Recipe by Akis Petretzikis (@akispetretzikisen) on YouTube · View original post

7.0/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A traditional Greek dish of tomatoes, green peppers and onions stuffed with a herby rice filling, baked with baby potatoes.

Health score 7.9/10
85 min
Serves 6
Medium
571 kcal

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Ingredients

baby potatoeswashed and scrubbed, skin on500 g
onionslarge onions; shells for stuffing, inner layers chopped3
beefsteak tomatoesabout 6 medium, one per serving; shells for stuffing, flesh mashed6
green bell peppersabout 6 medium, one per serving; tops and seeds removed6
garlicsliced2 cloves
zucchiniquartered and diced1
carrotquartered and diced1
arborio riceor risotto rice; about 60 g per person350 g
parsleyfinely chopped1 bunch
dillfinely chopped1/3 bunch
mintleaves only, finely chopped; extra sprig for serving1 bunch
feta cheeseoptional, to servefor serving

You probably have these

olive oildivided: 2 tbsp for potatoes, 4 tbsp for filling, plus extra for drizzling6 tbsp plus extra for drizzling
saltfor seasoning potatoes, filling and vegetablesto taste
black pepperfreshly groundto taste
granulated sugargranulated1 tbsp
tomato pastefor the filling1 tbsp
water600 ml for the filling, 200 ml in the baking dish800 ml

Method

Preheat the oven to 180°C on fan setting.
Wash and scrub 500 g baby potatoes and leave the skin on.
Place a pan over high heat and add 2 tbsp olive oil.
When the oil is hot, add the potatoes, season with salt and pepper, and sauté for 4 to 5 minutes until lightly browned; do not cook them through.
Transfer the potatoes to an ovenproof dish and keep the pan and dish for the rest of the recipe.
Slice off the tops of 3 onions, scoop out most of the inner layers leaving 3 to 4 outer layers as a sturdy shell, put the shells in the baking dish, finely chop the inner layers and set aside in a bowl.
Slice the bottoms off the beefsteak tomatoes about 0.5 to 1 cm thick to make cups, carefully scoop out the flesh leaving the shells intact, place the shells stem side down in the baking dish, and mash the scooped flesh in a bowl with your hands.
Slice off a very small piece from the bottom of the green bell peppers, cut off the tops about 0.5 to 1 cm under the stem to open them into cups, remove the seeds and inner flesh, and arrange them in the baking dish.
Place a pan over high heat and add 4 tbsp olive oil for the filling.
Add the chopped onions, 2 sliced garlic cloves, 1 quartered and diced zucchini, and 1 quartered and diced carrot to the pan.
Add 1 tbsp granulated sugar and season generously with salt and freshly ground pepper, then stir and sauté until the vegetables caramelize nicely.
Add 350 g arborio rice and sauté until it turns light golden.
Add 1 tbsp tomato paste and sauté again.
Add 600 ml water and simmer for 5 minutes, then turn off the heat.
Add the mashed tomato flesh and stir again; do not cook any longer because the filling will cook further in the oven.
Finely chop 1 bunch parsley, 1/3 bunch dill and the leaves of 1 bunch mint, add all the herbs to the pan and stir.
Drizzle all the vegetables generously with extra-virgin olive oil, inside and out, and sprinkle with salt and freshly ground pepper.
Fill the vegetables with the rice filling and spread any leftover filling over the potatoes.
Add 200 ml water to the baking dish and drizzle with more extra-virgin olive oil.
Cover the baking pan with aluminum foil.
Cook for about 1 hour with the foil on.
Remove the foil and cook for another 10 to 20 minutes until golden brown.
To serve, place one tomato, one green pepper and one onion on a plate, add some potatoes, drizzle with extra-virgin olive oil and garnish with a sprig of mint.
For the full Greek experience, serve with real Greek feta cheese.