Gemista, is one of the best Greek summer dishes. Gemista means stuffed vegetables and we usually stuff tomatoes and bell peppers with rice and aromatic herbs and spices and others stuff them with minced meat and rice.
If you like you can stuff other vegetables, such as eggplants or zucchini as well. Potatoes are optional but we usually add them, especially if the dish is vegan, to make it more filling but also because they such up all the flavour and are delicious.
My today’s recipe is unique because in the filling I added some Greek sausage. All you have to do is chose one of your favourite type of sausage, remove the casing and finely chop it. I also deglazed it with a very tasty homemade red, dry wine. Add one of your favourite red wines, which matches with sausage. It does not need to be expensive but a good tasting wine will leave its aroma to the dish.
I left the recipe simple without too many herbs and spices in order to get the full flavour of the sausage and the taste was amazing.
Gemista with Greek Sausage, recipe by Ivy
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
- 4 medium tomatoes
- 3 medium green peppers
- 2 medium red onion, finely chopped
- 1/2 cup olive oil, divided
- 100 grams (about 8 tbsp) medium grained rice Carolina or arborio
- 1 large pork sausage (about 150 grams)
- ½ cup red dry wine
- ½ cup parsley, finely chopped
- 1 tbsp raisins
- Salt and freshly ground black pepper
- 3 medium potatoes, cut into wedges and seasoned with salt, pepper and oregano (optional)
- Wash tomatoes and 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 of the tomato into a food processor and then blend them.
- Cut a slice from the side of the peppers and remove the seeds and rinse inside to remove any leftover seeds.
- Put the tomatoes and peppers in a baking dish and sprinkle some salt inside the cavity of the tomatoes and peppers.
- Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions until translucent.
- Remove the casing of the sausage and finely cut it to resemble minced meat. Sauté it for a few minutes and then add the rice and mix.
- Add wine and mix for a couple of minutes until the alcohol evaporates. Season with salt and pepper and add raisins as well as 1/3 of the fresh tomato.
- Lower heat and mix for five minutes stirring occasionally.
- Remove from the heat and mix in the parsley.
- Set aside to cool until the oven is preheated to 180o C / 350o F.
- Fill in the tomatoes by ¾ full, leaving space for the uncooked rice to expand. Add some tomato in the filled vegetable and cover them with their lids.
- Add the potatoes, the remaining olive oil and the remaining blended tomatoes. (No water should be added).
- Bake for about 1 hour and fifteen minutes or depending on your over. Half time through baste the vegetables with the olive oil in the baking pan and turn over the potatoes. Bake until potatoes are soft inside and golden on top.
- Serve with a Greek Salad or feta.
Note: If potatoes are not used, the cooking time is less.
Today I have added a new plugin to my side bar called Simple Converter, by Charles Smith, where you can convert the ingredients mentioned in my recipes very easily. At first glance the list of ingredients may look small but look more carefully. Each ingredient has more sub-categories: e.g. below beans, you will find Types, Kidney cooked, Kidney raw, Lima cooked, Lima raw, Pinto cooked, Pinto raw etc. Then you can convert them to grams, ounces, mililitres, cups and vice versa.
Other similar recipes:
Kopiaste and Kali Orexi,