Preparation: 15 '
Time: 1 - 1.10΄ hours
Degree of Difficulty: Easy
The best Greek recipe for stuffed rice. There are no tastes like the homemade “gemista” of Kas Evangelia in the pan. When she made them in the kitchen there was a war. One grabbed the stuffed red tomatoes, another the peppers and another dipped in the sauce.
Get started this summer and make your own St. Evangelias “gemista”. The result will be a real delight to the palate with a miraculous taste.
- 5 tomatoes (mature and tight)
- 5 peppers
- 2 large onions
- 10 tbsp. rice
- 1/2 bunch of parsley
- 1/2 bunch of mint
- 1 tsp sugar
- 1 cup olive oil
For these easy and quick fillings, we prepare our vegetables first. Cut a lid - slice of pepper and remove the seeds and membranes. Remove lid - slice from tomato and with spoon, pour crumb into bowl.
We make the stuffing for the stuffed rice
Leave the tomato paste and the seeds and place in the blender the crumb. Add the onion and grind.
Put them in bowls. Add the rice (10 tbsp as our vegetables).
Add salt and pepper, 3/4 cup. olive oil and sugar. Finally, pour the chopped herbs and mix well. Fill the stuff in 3/4.
Cover with a lid. Sprinkle with sugar and sprinkle with remaining olive oil. Bake for 1 hour and 10 minutes at 180 degrees C in resistors on the last grill.
If you like, add potato peeled potatoes.
Danae and Lotos Apartments reveal to you little secrets for best result:
- Eggplants, zucchini, as well some tender vine leaves can be used and filled, all filled with the same mixture.
- In the stuffed rice we can put pine nuts and raisins, which are very suitable.
- The recipe works best with small to medium peppers and tomatoes and not large, both in portions and in the balance between the outer shell and the filling in each bite.