Greek cuisine · Dough, Pasta & Rice

Gemista

Tomatoes and peppers stuffed with rice and herbs, from the oven.

Ingredients · for 4 servings

• 4 tomatoes
• 4 peppers
• 200 g rice
• Mint
• Parsley
• Olive oil

Instructions

1. Wash the tomatoes and peppers, cut a lid off the top of each (keep it) and scoop out the inside with a spoon; chop the flesh finely.
2. Mix the rice with the chopped flesh, chopped mint and parsley, 3 tbsp olive oil, salt and pepper.
3. Lightly salt the inside of the vegetables and fill about two-thirds with the rice mixture – the rice will still swell.
4. Put the lids on and place the vegetables tightly side by side in a baking dish; tuck potato wedges into the gaps.
5. Drizzle with 100 ml water and a splash of olive oil and bake at 180 °C for about 50 min until the vegetables are soft and lightly browned.
6. Let cool slightly and serve lukewarm – tastes great the next day too.