When you make this dish for the first time you realise how actually quite simple yet special it really is. The rice and meat makes it quite a filling and wholesome meal yet the vegetables provide you with essential nutrients which ticks all the boxes for a hearty weeknight meal.
Created by Wholesome Foodstore on April 27, 2017
| Gluten-free |
- Category: Main Meals
- 8 tomatoes
- salt and freshly ground pepper
- 2 tbsps of butter
- 2 tsps sugar
- 2 tbsps tomato puree
- a small bunch of parsley, chopped
- 1 tin chopped tomatoes
- 500 g/ 18 oz. rice (for risotto)
- 250 g (8.8oz) beef mince
- 1 zucchini, chopped
- 2 cloves of garlic, finely chopped
- 2 red onions, finely chopped
- 4 green capsicums
- olive oil
- To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables.
- Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl.
- Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin.
- Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- In a blender add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, season with salt and pepper and mix to combine. Set aside.
- In a saucepan add some olive oil and sauté the onions and beef mince until translucent. Chop the zucchini in small cubes, add in the saucepan and sauté for one more minute. Add the flesh of the tomatoes (chopped) and the chopped garlic and sauté, until softened. Add the rice and continue sautéing, unit it becomes transculent.
- Pour in 1 tin chopped tomatoes and season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir in the fresh herbs.
- Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables. Season with salt and pepper.
- Cover the vegetables with their lids and add 2-3 glasses of water.
- Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees for 60-75 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely coloured.