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Stuffed tomatoes – Gemista
vegan Greek recipe


Greek style stuffed tomatoes, onions, and peppers with flavor-packed rice prepared the Mediterranean way
*Prep Time:30 mins
*Cook Time:50 mins
*10 filled veggies

F​or vegetables​
​✓ ​3 medium sized onions purple or white colored​
​ ​✓​ 3 firm tomatoes beefsteak or largish heirlooms​
​ ​✓ ​2 peppers medium sized, you can use any color bell peppers you like​
​ ​✓ ​2 globe zucchinis​

​For filling​
​​ ​​✓​3 tablespoons olive oil for sautéing vegetables and later for the stuffing to prevent it from drying​
​ ​​✓​2 tablespoons capers​
​ ​​✓​1/4 cup roasted almonds roughly chopped​
​ ​​✓​1 carrot diced​
​ ​​✓​4 cloves garlic thinly sliced or minced​
​ ​​✓​2 dried figs chopped​ or a handful of raisins
​ ​​✓​300 grams brown rice or quinoa, combination of different grains washed rinsed and soaked for 30 minutes​
​ ​​✓​1 tablespoon tomato paste​
​ ​​✓​300 ml water or vegetable broth​
​ ​​✓​1 bunch parsley finely chopped​
​ ​​✓​1/3 bunch dill finely chopped​
​ ​​✓​1 sprig oregano, or 1 teaspoon dried​
​ ​​✓​1 small bunch fresh mint finely chopped​
​ ​​✓​extra virgin olive oil to drizzle​
​ ​​✓​sea salt​
​ ​​✓​chili flakes​
​ ​​✓​generous amount freshly ground pepper​

Carefully slice the top and the bottom off the onions, tomatoes, peppers, zucchinis to create a stable base.​
​ Scoop out most of the inner layers or pulp leaving about 1/4 of the vegetable thickness intact​.​
Finely chop all of the inner layers of the vegetable you scooped out. Put them in a bowl and set aside.​
​ Put the tomato flesh in a bowl and set aside.​

​For the filling​
Place a pan over high heat and add 2’tablespoons olive oil.​
​ Add your chopped onion, carrot and zucchini and sauté.​
​ Thinly slice the garlic and add it to the pan. Sauté.​
​ Add the vegetable inners and sauté until the vegetables caramelize nicely.​
​ Add a generous amount of salt and freshly ground pepper, since you will be adding the quinoa or grain of your choice, also it needs a good amount of seasoning.​
​ Add the rice or quinoa and sauté for 3-4 minutes, until it turns light golden.​
​ Add the tomato paste and sauté.​
​ Add the 400 ml of water or veggie broth and the reserved tomato flesh. ​
​ Bring it to a boil and Let it simmer for 15 minutes till​ ​the rice is about 85% cooked.​
​ Finely chop the parsley, dill, oregano and mint leaves and add them to the rice pan. ​
​ Add caper, almonds​,figs or raisins. Mix well with the rice.​
​ Brush vegetables with a generous amount of olive oil, both inside and out and season with salt and pepper.​

​To assemble​​​
​ Use a small spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand as it finishes cooking.​
​ Add some broth to the pan and drizzle with olive oil.​
​ Cover​ ​and bake for 30-40 minutes depending on the thickness of the veggies.​
​ ​Open cover and bake for another 10 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.​
​ To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!​