Gemista

Ingredients

• 4 pieces large round tomatoes
• 4 pieces green bell peppers
• 180 g short-grain rice
• 600 g waxy potatoes
• 150 g yellow onion
• 2 cloves garlic
• 1 bunch fresh flat-leaf parsley
• 10 leaves fresh mint
• 1 tbsp tomato paste
• 200 ml plain tomato coulis
• 120 ml extra-virgin olive oil
• 1 tsp granulated sugar
• 1 tsp dried oregano
• to taste fine salt
• to taste ground black pepper
• 150 ml water

Method

1. Preheat the oven to standard bake, then wash the vegetables; cut a top off the tomatoes and bell peppers, hollow them out gently, and save the tomato pulp until you have intact and fragrant shells.
2. Lightly salt the inside of the vegetables and invert them on a dish for a few minutes, just long enough for them to release a little water; blend or chop the tomato pulp to get a juicy base.
3. Sauté the chopped onion in olive oil over medium heat until tender and sweet-smelling, then add the garlic and let it release its aroma without browning.
4. Add the rice, stir until glossy, then fold in the tomato pulp, tomato paste, sugar, oregano, salt, and pepper; simmer gently until the rice just begins to soften but remains firm in the center.
5. Off the heat, add the chopped parsley and mint; the stuffing should be moist, herbaceous, and loose, never dry or compact.
6. Fill the tomatoes and bell peppers without packing them down, put the tops back on, then place them snugly in a baking dish with the quartered potatoes around them.
7. Pour the tomato coulis, water, and remaining olive oil into the dish; bake until the vegetables collapse, the potatoes are tender, and the top starts to caramelize.
8. Let rest out of the oven before serving, so the rice finishes absorbing the juices and the flavors become round and cohesive.

Nutrition

Per serving

Energy

582.4 kcal

Protein

7.65 g

Carbohydrate

69.3 g

Fat

30.75 g

Fibre

5.43 g

Calcium

47.66 mg

Iron

1.69 mg

Magnesium

11.24 mg