…on a Greek trail

Posted by admin | Recipes,Vegetarian | Wednesday 16 March 2005 5:48 am

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GEMISTA – Stuffed Tomatoes and Peppers   Serves 8
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INGREDIENTS

  • 8 medium tomatoes
  • 8 medium peppers
  • 4 medium potatoes
  • 2 cups rice
  • 3 onions
  • mint to taste
  • parsley
  • 1 1/2 cup olive oil
  • salt
  • pepper
  • Optionally: Raisins, minced meat.

PREPARATION
Slice-off the top of the tomatoes and the peppers and use a spoon to scoop out the inside.
Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin.
Save the insides of the tomatoes. They will be used for the stuffing. Mash them with a blender and mix half of the tomato mash with the rice the onions (chopped), the mint and the parsley.
Cook the stuffing with olive oil adding salt and pepper as desired. Don’t overcook. The rice should not be soft. It will soften later in the oven.
Stuff the tomatoes and the peppers and cover with the top. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash.
Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking.

Add raisins in the stuffing for an interesting taste.
Hard-core non-vegetarians can stuff their tomatoes and peppers with some minced meat.

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