Greek stuffed vegetables

Name: Greek stuffed vegetables
Total time: 95 min
Yield: 4
Cuisine: Greek
Ingredients: 650 g Tomato; 500 g Bell pepper; 180 g Dry rice; 180 g Onion; 10 g Garlic; 45 g Olive oil; 25 g Fresh parsley; 15 g Fresh mint; 350 g Water; 4 g Salt; 1 g Black pepper; 300 g Potatoes, peeled

Tomatoes and peppers filled with herb rice and baked until tender.

Estimated total time: 95 minutes4 portionsAbout 410 kcal per portion

Gemista — real photograph of the prepared dish — Photo: Photo and cooking: Badseed · CC BY-SA 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display. Commons identifies tomatoes and peppers stuffed with rice.

Ingredients for 4 portions

650 g Tomato
500 g Bell pepper
180 g Dry rice
180 g Onion
10 g Garlic
45 g Olive oil
25 g Fresh parsley
15 g Fresh mint
350 g Water
4 g Salt
1 g Black pepper
300 g Potatoes, peeled

Method

Heat oven to 190°C. Cut lids off four medium tomatoes and four small peppers, scoop out tomato flesh and reserve it, and remove pepper seeds.
Soften chopped onion in half the oil for 6 minutes. Add garlic, rice, chopped tomato flesh, half the water, herbs, salt and pepper; simmer for 6 minutes.
Loosely fill vegetable shells with the rice mixture and replace lids. Arrange in a baking dish with potato wedges, remaining water and remaining oil.
Cover and bake for 45 minutes, then uncover for 20–25 minutes until rice and potatoes are tender. Rest for 10 minutes before serving.

Two stuffed vegetables per portion. Do not pack rice tightly, as it expands; vegetable sizes may require extra cooking time.

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Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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