Entree: Cyprus – Central Culinary Region – Gemista (Oven-baked stuffed tomatoes and peppers filled with herbed rice and ground lamb)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 cup (200 g) long-grain rice, rinsed
- 6 large tomatoes, tops cut off and pulp reserved (about 2 lb / 900 g total)
- 4 large green bell peppers, tops cut off and seeds removed
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 garlic cloves, minced
- 3 tbsp (45 ml) olive oil, plus extra for drizzling
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) chopped tomato pulp (from reserved pulp)
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (8 g) chopped fresh mint (or 2 tsp / 2 g dried mint)
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground allspice
- 2 cups (480 ml) water or light broth
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice

Instructions

1. Preheat the oven to 375°F (190°C). Prepare tomatoes and peppers by cutting off tops and scooping out seeds and pulp; reserve about 1/2 cup (120 ml) of tomato pulp and chop it for the filling.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until translucent, about 5 minutes. Add the ground lamb and brown, breaking it up with a spoon.
3. Stir in the rice, tomato paste, reserved chopped tomato pulp, parsley, mint, cinnamon and allspice. Season with salt and pepper and cook 2–3 minutes to combine flavors.
4. Add 3/4 cup (180 ml) of the water or broth to the skillet, stir, then remove from heat. Stir in lemon juice and allow mixture to cool slightly; the rice should be partially hydrated but not fully cooked.
5. Spoon the filling into the hollowed tomatoes and peppers, leaving a little room at the top for the rice to expand. Place the tops back on the vegetables or cover with foil.
6. Arrange the stuffed vegetables snugly in a baking dish. Pour the remaining 1 1/4 cups (300 ml) water or broth into the dish, drizzle the vegetables with remaining 1 tbsp (15 ml) olive oil and sprinkle a little salt over the tops.
7. Cover the dish with foil and bake for 45 minutes. Remove foil and bake an additional 15–20 minutes until vegetables are tender and rice is fully cooked. If the filling needs more browning, finish under the broiler for 2–3 minutes.
8. Let rest 10 minutes before serving. Serve warm or at room temperature, garnished with extra chopped parsley.