Blue Shutter Taverna · Main dishes

Gemista: Herb & Rice Stuffed Tomatoes and Peppers with Roast Potatoes

Name: Gemista: Herb & Rice Stuffed Tomatoes and Peppers with Roast Potatoes
Total time: 135 min
Yield: 4 servings
Ingredients: 4 whole Large ripe beefsteak tomatoes; 4 whole Red or green bell peppers; 0.5 tsp Granulated sugar; 2 tsp Salt; 8 tbsp Extra virgin olive oil; 1 whole Yellow onion; 1 whole Zucchini; 2 cloves Garlic; 1 tbsp Tomato paste; 200 g Medium-grain rice (such as Arborio); 1 tsp Dried oregano; 0.5 tsp Black pepper; 10 g Fresh mint leaves; 10 g Fresh dill; 20 g Fresh parsley; 500 g Yukon Gold potatoes; 250 ml Water; 150 g Feta cheese, to serve (optional)

Ripe tomatoes and sweet peppers filled with tomato-soaked rice, mint, dill and parsley, baked low and slow with olive oil and potato wedges until the tops blister and the rice is meltingly tender.

135 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Large ripe beefsteak tomatoes4 whole
Red or green bell peppers4 whole
Granulated sugar0.5 tsp
Salt2 tsp
Extra virgin olive oil8 tbsp
Yellow onion1 whole
Zucchini1 whole
Garlic2 cloves
Tomato paste1 tbsp
Medium-grain rice (such as Arborio)200 g
Dried oregano1 tsp
Black pepper0.5 tsp
Fresh mint leaves10 g
Fresh dill10 g
Fresh parsley20 g
Yukon Gold potatoes500 g
Water250 ml
Feta cheese, to serve (optional)150 g

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the base recipe; the optional feta adds milk. Vegan without the feta.

Method

Hollow the vegetables

Heat the oven to 190°C (375°F). Slice a 1 cm lid off each tomato and keep the lids. Scoop the pulp and seeds into a bowl with a spoon, leaving a 5 mm wall, then blend or finely chop the pulp. Cut the tops off the peppers, keep the lids and pull out the seeds. Sprinkle the inside of the tomatoes with the sugar and the inside of all the vegetables with 1/2 tsp salt. Stand them upright in a large roasting dish (about 25 x 35 cm).

Start the filling

Heat 3 tbsp olive oil in a skillet over medium heat. Cook the finely chopped onion and coarsely grated zucchini for 6–7 minutes, until soft. Stir in the minced garlic and tomato paste for 1 minute, then the rice for 1 minute until coated. Add the tomato pulp (you need about 500 ml; top up with water if short), the oregano, 1 tsp salt and the pepper. Simmer for 6–8 minutes, stirring, until the rice has soaked up about half the liquid. It will still be firm. Take it off the heat and stir in the chopped mint, dill and parsley.

Fill and arrange

Spoon the filling into the vegetables, filling them only three-quarters full because the rice swells, and add a spoonful of the loose juices to each. Put the lids back on. Cut the potatoes into wedges, toss with 2 tbsp olive oil and the remaining 1/2 tsp salt, and tuck them into the gaps. Pour the water into the dish and drizzle the last 3 tbsp olive oil over everything.

Bake covered, then uncovered

Cover the dish tightly with foil and bake for 40 minutes. Uncover, baste with the pan juices and bake for 35–45 minutes more, until the rice is completely tender (taste one), the potatoes are golden and the vegetable tops are blistered and lightly charred. Add a splash of water if the dish starts to dry out.

Rest and serve

Rest for 15 minutes; gemista is at its best warm rather than piping hot. Serve with the pan juices spooned over, crumbled feta and bread if you like.

Use medium-grain rice, which drinks up the tomato juices; long-grain rice stays firm. If a pepper will not stand up, trim a thin slice off its base. Leftovers are excellent at room temperature the next day; refrigerate within 2 hours of baking.

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