Gemista. Stuffed Peppers
By: Alexia Papadopoulou
Published: Saturday, March 14, 2015 - 3:30pm

Ingredients




-6 medium tomatoes
-6 medium peppers
-4 medium potatoes
-2 cups rice
-3 onions (chopped)
-1/2 cup of fresh parsley,chopped
-1/3 cup of fresh dill, chopped
-2 tbsp of fresh mint, chopped
-1 bunch of fresh green onion, chopped
-1 cup of olive oil
-salt and pepper to taste

Preparation

1 Slice off the top of the tomatoes and the peppers. 2 Use a spoon to remove the inside part of the tomatoes and the peppers. 3 Save the inner part of the tomatoes you have removed. It will be used for the stuffing. 4 Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice, the onions (chopped), the parsley , the dill, the green onions and the mint. 5 Pour olive oil and boil the rice mixture. 6 Add salt and pepper as desired. 7 Do not overcook the stuffing. 8 The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and cover them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash. 9 Add olive oil and bake for about 1 1/2 hour in at 375 . 10 Add water to the bottom of the pan, if required, during baking. 11 Serve with Greek feta cheese.