GEMISTA (STUFFED VEGETABLES)

GEMISTA (STUFFED VEGETABLES)

A classic Greek summer dish of tomatoes and peppers filled with herb-scented rice and baked in extra virgin olive oil.

Gemista is one of the most beloved dishes of the Greek summer table. Ripe tomatoes and peppers are hollowed out, filled with a fragrant rice mixture and slow-baked with generous amounts of extra virgin olive oil until golden and tender.

Ingredients

  • 4 large ripe tomatoes
  • 4 green peppers
  • 1 cup short-grain rice
  • 2 medium onions, finely chopped
  • 3 cloves garlic, minced
  • Fresh parsley and mint, chopped
  • ½ cup KORONA ESTATES Extra Virgin Olive Oil
  • 2 tbsp tomato paste
  • Salt, pepper, sugar
  • Potatoes (optional, to fill the gaps in the pan)

Preparation

  1. Slice the tops off the tomatoes and peppers. Scoop out the flesh of the tomatoes and reserve.
  2. Mix rice, onion, garlic, herbs, tomato flesh, tomato paste, half the olive oil, salt, pepper and a pinch of sugar.
  3. Fill each vegetable ¾ full with the rice mixture (it will expand during baking).
  4. Place in a baking dish, drizzle generously with the remaining olive oil and add a little water to the base.
  5. Bake at 180°C for 60–75 minutes until golden and tender.
  6. Rest for 10 minutes before serving.

Pair With

Best enjoyed with KORONA ESTATES Extra Virgin Olive Oil — its fruity, robust character enhances every layer of this classic dish.

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