4 green bell peppers
5-6 potatoes, cut into wedges
2 red onions, finely chopped
2 cloves of garlic, finely chopped
1 zucchini, chopped
500g/ 18 oz. rice (for risotto)
1 tin chopped tomatoes
a small bunch of parsley, chopped
a small bunch of fresh mint, chopped
2 tbsps tomato puree
2 tsps sugar
2 tbsps of butter
salt and freshly ground pepper
Wash the vegetables. Remove the top and the flesh of the vegetables and keep it in a bowl in order to use it later, exept of those of the peppers. Place the empty vegetables on a baking tray and add salt, sugar and a little butter on the bottom.
Add the flesh of the tomatoes, 5-6 tbsps olive oil, the tomato puree, sugar, salt and pepper to a blender and combine.
In a pan add some olive oil and the onions, then add the zucchini, the flesh of the eggplants and the chopped garlic. Add the rice and until transculent and then the chopped tomatoes, salt and pepper. When there is no liquid left, remove the pan and add the herbs.
Add the filling inside the empty vegetables and place the potatoes in between them. Pour the tomato sauce over the vegetables and add salt and pepper. Put the tops on the vegetables and pour 2-3 glasses of water.
Cover with aluminium foil and bake in preheated oven at 180 degrees for 60-75 minutes. After about 30 minutes remove the aluminium foil and continue baking.
You can eat the gemista either warm or even straight out of the fridge, with some salty feta cheese. Enjoy!
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