Greek Stuffed Vegetables (Gemista)
Ingredients
- 4 pcRound tomato (hollowed)
- 2 pcRed bell pepper (hollowed)
- 400 gGround beef 15% fat (fresh)
- 150 gWhite rice (raw)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 1 tbspTomato caviar (concentrated)
- 1 tbspParsley (chopped)
- 1 tbspMint fresh (chopped)
- 1 tspOregano (dried)
- 60 mlExtra virgin olive oil (for stuffing and drizzling)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
Method
Vegetables slowly confited until their skin becomes thin and wrinkled. Inside, the rice is bound by the meat's juices and has absorbed all the oregano and mint flavors.
- 1
Cut the tops off the tomatoes and peppers to make lids. Scoop out the insides with a spoon without piercing the walls. Chop the tomato flesh and set aside.
- 2
In a sauté pan, sweat the chopped onion and garlic in oil. Add the meat and sear until browned. Stir in the raw rice and tomato caviar to coat the grains.
- 3
Add the chopped tomato flesh, parsley, mint, and oregano. Season with salt and pepper. Simmer for 5 minutes: the stuffing must remain very moist as the rice will absorb the juice in the oven.
- 4
Fill the vegetables 3/4 full (the rice will swell). Replace the lids. Pack tightly in a dish, drizzle with olive oil. Bake at 180°C until the vegetables soften and brown. Serve hot sprinkled with crumbled feta.
Frequently asked questions
How do you get this dish right?
- Do not pack the stuffing too tightly; the rice needs room to expand.
- If the dish dries out in the oven, add a splash of water, but olive oil should remain dominant to confit the skin.
How long does this dish keep?
Keeps for 3 days in the fridge. Even better the next day, gently reheated in a pan with a drizzle of oil.
