Gemista (Stuffed Tomatoes & Peppers)
Ripe tomatoes and peppers filled with herbed rice, raisins and pine nuts, baked slowly in tomato sauce.
10 ingredients
5 steps
Ingredients
- 14 large tomatoes
- 24 green or red peppers
- 3300g short-grain rice
- 41 onion (chopped)
- 53 tbsp olive oil
- 62 tbsp fresh mint
- 72 tbsp fresh parsley
- 82 tbsp pine nuts
- 92 tbsp raisins
- 10Salt, pepper, 200ml tomato passata
Instructions
- 1Cut tops off tomatoes and peppers; scoop out the flesh (reserve tomato pulp). Brush insides with olive oil.
- 2Fry onion in oil until soft. Add rice, herbs, pine nuts and raisins; stir to coat. Add reserved tomato pulp and a little water. Season; cook 5 minutes.
- 3Fill the vegetables three-quarters full (rice expands). Replace the tops.
- 4Arrange in a baking dish; pour passata and a splash of water around them. Drizzle with olive oil.
- 5Bake at 180°C for 50–60 minutes, basting occasionally, until rice is cooked and vegetables are tender. Serve at room temperature.