Entree: Greece – Aegean Islands – Γεμιστά Gemistá (Stuffed tomatoes and peppers)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 6 large ripe tomatoes (for stuffing)
- 4 large green or red bell peppers
- 1 cup (200 g) short-grain rice (e.g., bomba or medium-grain)
- 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for drizzling
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) tomato passata or strained canned tomatoes
- 1/2 cup (120 ml) warm water or vegetable stock (plus more as needed)
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh mint
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) sugar (to balance acidity)
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) pine nuts (optional)
- 2 tbsp (30 g) currants or raisins (optional, Aegean touch)
- 2 medium potatoes, peeled and cut into wedges (optional, to line the baking dish)

Instructions

1. Preheat oven to 375°F (190°C). Slice the tops off the tomatoes; reserve tops. Scoop out pulp and seeds into a bowl, set tomato shells aside. Trim and remove cores and seeds from the bell peppers; reserve tops if desired. If using, arrange potato wedges in a single layer in the bottom of a baking dish to form a base.
2. Heat 1/4 cup (60 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute. Stir in rice and cook 2 minutes to coat grains. Add tomato passata, reserved tomato pulp (chopped), warm water or stock, sugar, pine nuts and currants (if using), salt, pepper, oregano, parsley, and mint. Simmer gently for 6–8 minutes until rice is partly tender and liquid is partially absorbed (it will finish cooking in the oven); add a splash more water if too dry.
3. Spoon the rice mixture into the tomato and pepper shells, filling but leaving a little room for the rice to expand. Place filled vegetables upright in the baking dish on top of the potato wedges if using. Drizzle 2 tbsp (30 ml) olive oil over the vegetables and add about 1/2 cup (120 ml) water to the bottom of the dish to create steam.
4. Cover the dish tightly with foil and bake for 35 minutes. Remove foil and bake another 15–20 minutes until vegetables are tender and tops are lightly browned and rice is fully cooked. Let rest 10–15 minutes before serving so flavors meld; serve warm or at room temperature.