Dive into the vibrant flavors of Greece with our delectable Gemista Stuffed Roasted Tomatoes and Bell Peppers! This traditional dish, bursting with fresh ingredients and aromatic herbs, is not just a meal—it's a celebration of Mediterranean culinary artistry. Imagine sinking your fork into tender, roasted vegetables filled with a savory blend of rice, feta, and herbs, all beautifully baked to perfection. Whether you're looking to impress guests or simply treat yourself to a wholesome dinner, this recipe will have everyone coming back for seconds. Ready to embark on a flavorful journey? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 large tomatoes
- 2 large bell peppers
- 1 cup cooked rice
- 1/2 cup minced onion
- 1/2 cup chopped parsley
- 1/2 cup feta cheese
- 2 cloves garlic
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed vegetables cook evenly and develop a nice roasted flavor.
- Prepare the tomatoes and bell peppers by cutting the tops off. For the tomatoes, gently scoop out the insides using a spoon, being careful not to break the outer skin. Set the tomato pulp aside in a bowl. For the bell peppers, remove the seeds and membranes.
- In a medium skillet, heat a little olive oil over medium heat. Add the minced onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the reserved tomato pulp to the skillet, along with the cooked rice, chopped parsley, oregano, salt, and pepper. Stir well to combine all the ingredients.
- Remove the skillet from heat and gently fold in the feta cheese, ensuring it is evenly distributed throughout the mixture.
- Stuff the hollowed tomatoes and bell peppers with the rice and feta mixture, pressing down lightly to pack the filling. Leave a little space at the top as the filling may expand while cooking.
- Place the stuffed vegetables upright in a baking dish. If they are wobbling, you can slice a small amount off the bottom to create a flat base.
- Drizzle a little olive oil over the stuffed tomatoes and bell peppers, and season the tops with a pinch of salt and pepper.
- Cover the baking dish with aluminum foil to retain moisture during the initial cooking phase. Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue to bake for an additional 15 minutes, or until the tops are golden and the vegetables are tender.
- Once cooked, remove the dish from the oven and let the stuffed vegetables cool for a few minutes before serving. Garnish with extra chopped parsley if desired.
- Serve warm and enjoy your delicious Gemista stuffed roasted tomatoes and bell peppers!
Tips
- Choose the Right Vegetables: Opt for firm, ripe tomatoes and bell peppers to ensure they hold their shape during roasting. Look for vibrant colors for a more visually appealing dish.
- Customize the Filling: Feel free to add other ingredients to the stuffing, such as olives, pine nuts, or even ground meat, to give it your own twist.
- Don’t Rush the Sauté: Take your time when sautéing the onions and garlic. This step builds the foundation of flavor for your filling.
- Pack the Filling Tightly: When stuffing the tomatoes and peppers, pack the filling tightly but leave a little space at the top to allow for expansion during baking.
- Moisture Matters: Covering the baking dish with foil during the first half of cooking helps keep the vegetables moist. Remove it later to achieve that golden, roasted finish.
- Garnish for Extra Flavor: A sprinkle of fresh parsley or a drizzle of olive oil right before serving can elevate the dish and add a pop of color.
- Serve with a Side: Pair your Gemista with a simple Greek salad or some crusty bread to round out the meal and enjoy a true taste of the Mediterranean!
Nutrition Facts
Calories: 113kcal
Carbohydrates: 27g
Protein: 6g
Fat: 4g
Saturated Fat: g
Cholesterol: 12mg
