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Gemista
Greek tomatoes and capsicums stuffed with herbed rice and slow-baked in olive oil. Mixing the scooped-out tomato pulp back into the rice filling is what keeps it moist through the long, slow bake.
Ingredients
Instructions
Slice tops off tomatoes and capsicums, reserve lids. Scoop out tomato flesh and roughly chop.
Mix rice with tomato flesh, herbs, onion, oil, sugar and seasoning.
Fill vegetables three quarters full (rice will expand).
Replace lids, pack into a baking dish.
Drizzle generously with olive oil. Bake covered at 180°C for 1 hour, then uncovered 20 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
