Gemista. Stuffed Peppers

1. 1

   Slice off the top of the tomatoes and the peppers.

2. 2

   Use a spoon to remove the inside part of the tomatoes and the peppers.

3. 3

   Save the inner part of the tomatoes you have removed. It will be used for the stuffing.

4. 4

   Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice, the onions (chopped), the parsley , the dill, the green onions and the mint.

5. 5

   Pour olive oil and boil the rice mixture.

6. 6

   Add salt and pepper as desired.

7. 7

   Do not overcook the stuffing.

8. 8

   The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and cover them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash.

9. 9

   Add olive oil and bake for about 1 1/2 hour in at 375 .

10. 10

    Add water to the bottom of the pan, if required, during baking.

11. 11

    Serve with Greek feta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.