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
For 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!