Imagine a dish that captures the essence of Mediterranean sunshine on your plate - vibrant bell peppers and juicy tomatoes, lovingly stuffed with fragrant herbs and perfectly cooked rice. Vegetarian Gemisti is not just a meal; it's a culinary journey that transforms simple ingredients into a masterpiece of Greek cuisine. Get ready to impress your family and friends with this mouthwatering recipe that proves vegetarian cooking can be incredibly delicious and satisfying!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 large bell peppers
- 2 large tomatoes
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your peppers and tomatoes roast evenly and develop a delicious flavor.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set aside. For the tomatoes, cut the tops off and scoop out the insides, leaving the outer shell intact. Reserve the insides for the filling.
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool slightly.
- While the rice is cooking, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to burn the garlic.
- Chop the reserved insides of the tomatoes and add them to the skillet. Cook for another 5 minutes, stirring occasionally, until the mixture thickens slightly.
- In a large bowl, combine the cooked rice, sautéed onion and tomato mixture, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Stuff each bell pepper and tomato with the rice mixture, pressing down gently to pack the filling. Place the stuffed peppers and tomatoes upright in a baking dish.
- Drizzle a little olive oil over the stuffed peppers and tomatoes, and if desired, sprinkle with additional salt and pepper.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This will help steam the vegetables and keep them moist.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the peppers and tomatoes are tender and slightly charred on top.
- Once cooked, remove from the oven and let cool for a few minutes before serving. Garnish with extra parsley if desired.
- Serve warm and enjoy your delicious Vegetarian Gemista!
Tips
- Choose fresh, firm bell peppers and tomatoes for the best texture and flavor.
- Make sure to cook the rice slightly al dente, as it will continue cooking in the oven.
- Don't skip the olive oil drizzle - it adds incredible richness and helps prevent the vegetables from drying out.
- For extra flavor, consider adding pine nuts or some crumbled feta cheese to the rice mixture.
- If you prefer a bit of heat, add some red pepper flakes to the filling.
- Use a baking dish that fits the peppers snugly to help them stay upright during cooking.
- Let the gemisti rest for a few minutes after baking to allow the flavors to settle and make serving easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
