Stuffed Tomatoes and Peppers

Gemista, which are usually tomatoes and peppers stuffed with rice, (occasionally eggplants and courgettes are stuffed as well), are among the food we call in Greece ladera that is “oily=cooked in oil”.

Ladera or “oily” food are part of traditional Greek gastronomy but many times are confused with other food consumed during lent such as seafood which include kalamaria (squid), octopus, shell fish etc., Ladera are only food made with vegetables such as ocra, broad beans, peas, spinach and the only “oily” ingredient used is olive oil. This is what should remain in the pot after the food is cooked and not the tomato sauce, since ladera are not always “saucy”.

They are usually cooked during the summer time, since it is the time when they are ripe and as they are a light food can be consumed during hot Mediterranean temperatures, as a slightly hot or cold dish. Nowadays, however, since vegetables are cultivated all year round in green houses, we can consume them whenever we please.

Gemista can also be stuffed with minced meat and rice but I always prefer them without the meat. Unfortunately, in Greece we consume a lot of meat so some food we should cook them the way they should be in order to consume more vegetarian meals. Gemista are usually eaten with baked potatoes and feta cheese.

Servings: 6

Preparation time: 1 hour

Baking time: 1 hour and 45′

Ingredients:

• 12 tomatoes and green peppers (medium sized)
• 1 ½ cups of olive oil
• 2 medium sized onions, finely copped
• 1 spoonful short-grain rice (Carolina or arborio) for each gemisto (stuffed)
• 2 spoonfuls of raisins
• 2 spoonfuls dried or fresh mint
• salt
• pepper
• The pulp of all the tomatoes
• ½ bunch of parsley, finely copped
• 4 potatoes each cut in 4 pieces (optional)
• oregano

Directions:

Wash tomatoes and peppers. Cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.

With a teaspoon, scoop out the contents into a bowl and then blend them. Cut the top off the green peppers and empty the seeds (keep the lids).

Put in large baking pan and sprinkle some salt inside. If you do not like raisins sprinkle some sugar as well (just a pinch).

Chop the onions finely and sauté them with 1/3 of the olive oil, and add the rice. Add salt, pepper, raisins, parsley and mint. Add half of the blended tomatoes and half a cup of water and boil for five minutes occasionally stirring. Remove from heat and leave it until water is absorbed. .

Fill the tomatoes and peppers with this mixture, cover with the lids and sprinkle with the remaining olive oil and the remaining blended tomatoes (do not add water).

If you want, add potatoes to fill all gaps by cutting into small pieces and sprinkle with salt, pepper and some oregano. Preheat oven and bake at 180 degrees C for about 1 ½ hours or until potatoes are soft. Less time is required without potatoes.

If you like eggplants you can cut a thin slice of the skin (not entirely) and empty it with a spoon. Fill in with the rice mixture and cover with lid.

Serve slightly warm at room temperature and accompany with feta chhese.