Greek Stuffed Vegetables (Gemista)

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.

• Prep time: 40 min
• Cook time: 70 min
• Difficulty: Medium
• Calories: 680
• Protein: 35 g
• Carbs: 46 g
• Fat: 37 g

Ingredients

• 4 piece Round tomato ( hollowed )
• 2 piece Red bell pepper ( hollowed )
• 400 g Ground beef 15% fat ( fresh )
• 150 g White rice ( raw )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 1 tbsp Tomato caviar ( concentrated )
• 1 tbsp Parsley ( chopped )
• 1 tbsp Mint fresh ( chopped )
• 1 tsp Oregano ( dried )
• 60 ml Extra virgin olive oil ( for stuffing and drizzling )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )

Instructions

1. Vegetable preparation

   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. Cooking the stuffing base

   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. Seasoning and liquid

   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. Filling, roasting and serving

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Even better the next day, gently reheated in a pan with a drizzle of oil.