LENTEN GEMISTA

110 mins
Serves 1
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Directions

  1. 1Cut the tops off the capsicums and tomatoes, then hollow them out, reserving the tomato flesh and cutting any larger pieces.
  2. 2Arrange the hollowed vegetables and potatoes (cut into wedges) in a baking dish.
  3. 3Chop one large onion.
  4. 4Mince three cloves of garlic into the chopped onion.
  5. 5Chop fresh mint, dill, and parsley.
  6. 6To the reserved tomato flesh, add chopped onion, minced garlic, chopped fresh mint, dill, parsley, two cups of rice, 200g crushed tomatoes, one teaspoon of dried oregano, 3/4 cup water, 1/4 cup extra virgin olive oil, and salt and pepper to taste.
  7. 7Mix the filling ingredients well.
  8. 8Stuff the hollowed capsicums and tomatoes with the prepared filling.
  9. 9Sprinkle breadcrumbs over the filling of each vegetable.
  10. 10Drizzle olive oil over the stuffed vegetables.
  11. 11Place the caps and tomato tops back onto the stuffed vegetables.
  12. 12Combine 200g crushed tomato, one clove chopped garlic, 1/2 tsp dried oregano, 1/2 cup water, and 1/4 cup extra virgin olive oil for the sauce.
  13. 13Pour the sauce over the potatoes and vegetables in the tray.
  14. 14Cover the baking dish tightly with foil.
  15. 15Bake in a preheated oven at 180°C (356°F) for 1.5 hours, then uncover and bake for an additional 20 minutes until the Gemista develops color and the rice is cooked.
  16. 16Serve by spooning the juices from the tray into the rice.

Ingredients

  • 8 capsicums
  • 9 tomatoes
  • 5 potatoes or sweet potatoes
  • 1 large onion
  • 3 cloves of garlic
  • 2 cups rice
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1 cup fresh dill
  • 1 tsp dried oregano
  • 200 g crushed tomatoes
  • 0.75 cup water
  • 0.25 cup extra virgin olive oil
  • to taste Salt
  • to taste pepper
  • Breadcrumbs
  • 200 g crushed tomato
  • 1 clove chopped garlic
  • 0.5 tsp dried oregano
  • 0.5 cup water
  • 0.25 cup extra virgin olive oil

Equipment

knifechopping boardbowlgraterbaking dishtin foil

Tips

  • For the filling, 1 heaped tablespoon of rice per tomato and 4 heaped tablespoons of rice per capsicum.
  • Any leftover filling can be frozen and kept or cooked on the stove using the absorption method.
  • Add lots of feta cheese to the filling (optional).
  • Love spooning the juices from the tray into the rice.