Recipe Book

Gemista (Greek Stuffed Vegetables)

Updated: 04 Oct 2015

Ingredients

• 2 large peppers, yellow or orange

• 2 beef tomatoes

• 1 onion

• 1 small aubergine
• 1 clove garlic
• 75g arborio rice
• Salt, pepper
• Parsley

• 75g grated halloumi cheese

• 3 potatoes

• Olive oil
• Smoked paprika

Method

1. First wash and prepare the vegetables. For the tomatoes, cut off the lid then scrape out the flesh, leaving about 1cm all the way around. Put the discarded flesh in a large glass bowl. Keep the lids. Put a pinch of sugar and salt in each tomato and leave upside down on kitchen towl to drain while you do the peppers. For the peppers, cut off the tops (set to one side) then rinse out to remove all seeds.
2. In the bowl with the tomato flesh, add the onion (finely chopped), the aubergine (finely diced, skin removed), the diced garlic, rice, salt, pepper, a good sprinkle of parsley, and optionally a sprinkle of grated halloumi cheese. Mix really well to combine. Add a drizzle of olive oil to the mix as well.
3. Place the vegetables in a roasting tray. Fill each tomato / pepper with the mixture. Pack it in quite firmly then place on the lids.
4. Wash the potatoes and cut into wedges. Add to the rosting tin and use them to prop up the peppers. Drizzle olive oil, smoked paprika and salt over everything.
5. Roast at 200C for about 1hour 30 minutes.