Gemista with Rice and Herbs

Peppers and tomatoes baked with a filling of rice, herbs and their own pulp, with potatoes roasting alongside.

Ingredients

For 4 servings.

• 4 large tomatoes
• 4 red bell peppers
• 1 cup white rice
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1 bunch parsley, chopped
• 1/2 bunch fresh mint, chopped
• 1 lb potatoes, cut into wedges
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta (optional topping)

Method

1. Heat the oven to 375°F. Slice the tops off the tomatoes and peppers. Scoop the tomato pulp into a bowl and chop it; seed the peppers.
2. Soften the onion and garlic in 3 tbsp of the oil, then stir in the rice, tomato pulp, tomato paste, herbs, salt and pepper. Simmer for 5 minutes.
3. Spoon the filling into the vegetables, put their tops back on and stand them in a baking dish with the potatoes tucked between.
4. Drizzle with the rest of the oil, add 1 cup water to the dish and bake for 60 minutes, until the rice is tender and the tops are browned.
5. Rest for 10 minutes and serve warm, with feta on the side.

Diets and allergens

Nutrition per serving

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