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Stuffed tomatoes and peppers (Gemista, Vegan)

Kastra Recipes Staff
Stuffed tomaoes and peppers, with rice, raisins, pine nuts and herbs.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Course
Cuisine Greek
Servings 6 people
Calories 515 kcal

Equipment

  • 1 Food Processor

Ingredients
  

  • 6 tomatoes
  • 6 peppers
  • 3 potatoes (optional)
  • 5 tbsp olive oil
  • 11/4 cup long grain rice
  • 1 medium onion finely chopped
  • 2 cloves chopped garlic
  • 1/4 cup chopped fresh parsley
  • 1 tbsp basil or mint (dry)
  • 3 tbsp black raisins
  • 2 tbsp pine nuts
  • 1/4 cup water
  • tomato juice (if necessary)
  • salt and granulated sugar
  • freshly ground pepper

Instructions
 

  • Set the oven temperature to 180 celsius, about 360 farenheit, standard oven. No air to avoid drying them out.
  • Wash and pat dry tomatoes and peppers.
  • Slice off the tops, save for later to cover after stuffing.
  • Clean out insides of peppers, discard.
  • Clean out insides of tomatoes, Save the pulp for later.
  • If you choose to use potatoes, wash and peel them. Cut into wedges.
  • Fit the peppers and the tomatoes upright in a lightly oiled pan. If using potatoes, add 1/4 cup of water into the pan as well.
  • Apply a sprinkle of salt over the vegetables.
  • Apply a sprinkle of sugar ONLY on the tomatoes.
  • If you choose to use potatoes, wedge the pieces in between the vegetables.
  • Soften the raisins by placing them into a small bowl of warm water. Set aside.
  • Take the pulp of the tomatoes and puree to make a sauce. Set aside.
  • Chop the onion, garlic and parsley. Place each in separate bowls.
  • Place a medium sized sautee pan on the stove, medium high heat.
  • Put 4 to 5 tablespoons olive oil in pan.
  • Add the onion and sautee well.
  • Add the garlic and sautee for another minute or two.
  • Place the rice into the sautee pan and mix, for a total of about three minutes.
  • Drain the water from the raisins and add the raisins and pine nuts into the sautee pan.
  • Add the 1/4 cup of water and the tomatoe sauce to the mix. Cook for about 7 minutes, bringing mixture to a boil.
  • Take sautee pan off the heat and add the parsley, salt and pepper to taste and the basil OR mint if you choose.
  • Let the mixture cool a bit, about 10 minutes before stuffing the vegetables.
  • Fill each vegetable with about 2/3 of the rice mixture.
  • If there is any remaining rice mixture, place into the bottom of the pan.
  • Pour about 2 -3 tablespoons of tomato juice over each vegetable and cover them with their vegetable top.
  • Brush each vegetable with a healthy helping of olive oil.
  • Cover pan with alumiinum foil and place into oven.
  • Cooking time about one hour to one hour and a half, depending on the oven and the vegetables.
Keyword stuffed tomatoes and peppers