Gluten Free/ Main Course

GEMISTA: STUFFED & ROASTED TOMATOES AND BELL PEPPERS

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Ingredients

  • 6 medium tomatoes
  • 5 large bell peppers
  • 4-6 potatoes, peeled and sliced into
  • wedges
  • 1 pound ground beef
  • 1 cup basmati rice
  • 2 medium onions, finely
  • chopped
  • 3-4 garlic cloves, minced
  • 2 cups pureed canned tomatoes (any kind: whole, chopped…it
  • doesn’t matter because you will puree them)
  • 1 cup olive oil
  • 2 cups water
  • Pinch of crushed red pepper
  • flakes
  • Salt (about 3 teaspoons)
  • Black pepper
  • 3-4 tablespoons chopped fresh
  • parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill or basil

Instructions

1

Gemista, pronounced: ye-meesta is another classic Greek dish enjoyed all year round. It is a comforting, hearty dish in the winter and a perfect way to use all of the extra tomatoes, bell peppers and zucchini flowers that are growing in the garden in the summer.

2

It's one of my favorite dishes to make because you get your veggies, protein and starch all in one meal! Serve it with a nice salad and some bread and you're good to go! Also, it's one of those dishes that taste even better the next day. Try it and see.

3

Cook onions in ¾ cup of olive oil until soft and golden, about 10 minutes. Add garlic and cook until soft, about 5

4

minutes.

5

Add ground beef and break it up while browning a bit. Add canned tomato puree, ¾ teaspoons salt and pepper. Bring to a boil then reduce heat and cook approximately 30 minutes.

6

Add rice, 2 cups of water and a teaspoon of salt and cook for 8 minutes on medium- high heat. Do not overcook rice because it will continue to cook in the oven!) Remove from heat and add herbs. Mix well and allow to cool

7

slightly.

8

Preheat oven to 375 degrees

9

Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.

10

Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.

11

Sprinkle some olive oil, oregano, salt and pepper over the potatoes.

12

Arrange the vegetables in a baking dish with the potatoes in between.

13

Fill the tomatoes and bell peppers with the beef and rice filling mo more than ¾ full. The rice will expand more while cooking in the oven. Place the veggie tops over filling.

14

Puree the tomato pulp with a little bit of water(about ¼ cup) if necessary or with some canned tomato puree if you have some leftover. Mix in ¼ cup olive oil and ¼ teaspoon dried oregano.

15

Pour the pureed pulp with seasoning over potatoes. Season the potatoes with salt and pepper. Drizzle a

16

little more olive oil over the tops of the tomatoes and bell peppers.

17

Cover tightly with aluminum foil and bake for 1 and ½ hours or until the vegetables are nice and soft.

18

Remove foil covering and raise the temperature to 400 degrees. Cook about 15-20 minutes more until the veggies get slightly charred on top.

19

Allow to cool before serving. These taste even better the next day! Enjoy!!

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