GEMISTA RECIPE (GREEK STUFFED TOMATOES AND PEPPERS WITH RICE)
Looking for a traditional Greek Gemista/ Yemista recipe (stuffed tomatoes and peppers with rice)? Find out how to bake them to perfection with this locally sourced recipe and secret hints and tips!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 17
Steps:
- Slice off the top of the tomatoes. Using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Slice off the top of the eggplants and remove the flesh, using a spoon. Cut the flesh of the eggplants in small cubes and set aside, as you will use them later for the filling of the Gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables with as little flesh as possible, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato paste, sugar, season with salt and pepper and mix to combine. Set aside.
- . In a saucepan add some olive oil and sauté the onions, until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. It doesn't need to cook throughout as it will continue cooking in the oven. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- If you prefer your gemista spiced up with some meat, try sizzling 250grams (8.8oz) of ground beef with the onions in the step above. Once the beef juices have been absorbed and the meat is done, chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. At the end add the flesh of the eggplants (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes transculent. Pour in 1 tin chopped tomatoes, 2 cups of water and season with salt and pepper. Let the filling come to a boil. After 5 minutes the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs and taste and season with some more salt and pepper if needed.
- Peel and chop your potatoes in bite-sized chunks.
- . Spoon the filling inside the empty vegetables, filling them up by about 2/3rds of the way up. The filling will expand a bit when cooking! Add your potatoes, spreading them out in between the vegetables. Season with salt and pepper. Finally spoon the filling liquids from step 4 and your sauce from step 3 inside the vegetables until full and pour the remaining in the baking tray. Cover the vegetables with their lids and add 3 cups of water in your baking tray
- Cover the Gemista with aluminium foil and bake in preheated oven at 180C / 350F for 60-75 minutes. Halfway through cooking time, remove the aluminium foil and bake until nicely coloured.
- The Gemista are equally delicious, served either warm or even straight out of the fridge. Just pair them with some salty feta cheese and enjoy!
Nutrition Facts : ServingSize 2 pieces, Calories 493kcal, Sugar 19.6g, Sodium 481.7mg, Fat 20.6g, SaturatedFat 4.6g, UnsaturatedFat 15g, TransFat 0g, Carbohydrate 73.8g, Fiber 13.8g, Protein 9.7g, Cholesterol 8.7mg
GEMISTA RECIPE (GREEK STUFFED VEGETABLES)
Greek Gemista is a tasty summer dish that is best enjoyed then prepared ahead and eaten chilled. Choose seasonal juicy tomatoes for this traditional Greek recipe.
Provided by wwwmygreeksalad
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- To prepare this delicious Greek stuffed vegetables recipe, start by slicing off the top of the tomatoes; using a scoop remove the flesh of the tomatoes and keep it in a bowl. The flesh of the tomatoes will be the base for the tomato sauce for the gemista. Slice off the top of the peppers and remove the seeds and white parts from the inside. Place the empty vegetables on a large baking tray. Try to just a little of the flesh, but be careful keep their skin intact. Season the empty tomatoes with a pinch of salt and flip them upside down on the baking tray.
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
GREEK GEMISTA - STUFFED TOMATOES & PEPPERS
Delicious stuffed tomatoes & peppers with rice, lots of herbs and aromatics.
Provided by by Jenny | The Greek Foodie
Categories Vegetables
Number Of Ingredients 18
Steps:
- Remove all tomato stems.Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin. Place the tomato flesh in a separate bowl and set it aside. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each underwater if you have to remove any seeds; make sure it's all clean, and no seeds are left inside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Nutrition Facts : Calories 759 kcal, Sugar 21 g, Sodium 99 mg, Fat 43 g, SaturatedFat 6 g, Carbohydrate 88 g, Fiber 9 g, Protein 10 g, ServingSize 1 serving
MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)
Yemista is a common dish during summer. Its great either warm or cold. You can stuff any vegetables you like, some use to stuff potatoes, large portabellos , bell peppers any colour, grapes leaves and even zucchini's flowers, the last ones are hard to find but they are the best. Also, in the filling some add feta, great!
Provided by katia
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
- Place the vegetables in a pan packed closely but not squashed.
- Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
- Stuff all the vegetables and place the tops of tomatoes and peppers.
- Cut the potatoes to byte pieces and spread them between the vegetables.
- Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
- Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
- If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!
Nutrition Facts : Calories 502.8, Fat 28.4, SaturatedFat 4, Sodium 61, Carbohydrate 58.1, Fiber 11.5, Sugar 11, Protein 8.2
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- Cut tops of tomatoes, scoop out the pulp and let them drain upside down. Chop the pulp finely. Retain the tops.
- Cut a slice lengthwise off each zucchini and eggplant and scoop out the inside flesh. Chop the flesh. Retain the slices.
- Wash and peel the potatoes. Slice the potatoes into 4 pieces. Toss with oil, garlic, salt, oregano and rosemary.
- Add the chopped tomato pulp, zucchini flesh and eggplant flesh, parsley and tomato paste. Mix well and cook for 10 minutes.
- Fill the tomatoes, zucchini, eggplant and capsicum with the prepared stuffing and cover each vegetable with its top.
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