Mamas Gemista- Greek- Style Stuffed Tomatoes And Peppers
From greekgirrrl 16 years ago
- 90 minutes to make
- Serves 8
A very Greek main dish. My mother also made them with ground beef as well. Just substitute one cup of rice for one cup of cooked ground beef. They smell great while they're baking
Ingredients
- 8 medium tomatoes shopping list
- 8 medium peppers shopping list
- 4 medium potatoes shopping list
- 2 cups rice shopping list
- 3 onions (chopped) shopping list
- spearmint (you can also use dill) shopping list
- Tsp of sugar shopping list
- parsley shopping list
- 1 1/2 cup olive oil shopping list
- salt and pepper shopping list
How to make it
- Slice off the top of the tomatoes and the peppers.
- Use a spoon to remove the inside part of the tomatoes and the peppers.
- Try to leave the empty tomatoes as thin as possible but be careful not to poke through their skin.
- Save the inner part of the tomatoes you have removed. It will be used for the stuffing.
- Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice, the onions (chopped), the spearmint, the sugar and the parsley.
- Pour olive oil and boil the rice mixture.
- Add salt and pepper as desired.
- Do not overcook the stuffing.
- The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and cover them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash.
- Add olive oil and bake for about 1 1/2 hour in at 375 .
- Add water to the bottom of the pan, if required, during baking. This keeps the tomatoes and peppers moist.
The Rating
Reviewed by 5 people-
great recipe thanks bunches
momo_55grandma
in Mountianview loved it
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This is a classic recipe I have had from my Greek friends that I have adapted for the way I eat today.
High Five
Michael
trigger
in loved it
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