Greek Stuffed peppers (known as “politika gemista” in Greek)

Name: Greek Stuffed peppers (known as “politika gemista” in Greek)
Total time: 6300 s
Yield: 2-3 people
Cuisine: British
Ingredients: 6 big peppers (I prefer the green ones, but you can also use a mix of green, red, yellow, orange ones); 7-8 spoons pudding rice; 1 shredded carrot; 1 shredded courgette; 6 vine tomatoes chopped finely or blended; 50 gr pine nuts; 60 gr sultanas; 1 big onion finely chopped; 2 potatoes (I prefer Cyprus variety); 10 leaves mint finely chopped; 80 gr Parsley finely chopped; 1 cup olive oil; Cinnamon; Salt and pepper; 2 cups water

Giotaki 🍴 @G1otaki

Ελλάδα

This is maybe the most delicious Greek Vegan dish I believe-it has always been my absolutely favourite since I was a kid!

Giotaki 🍴 @G1otaki

Ελλάδα

This is maybe the most delicious Greek Vegan dish I believe-it has always been my absolutely favourite since I was a kid!

Saved

Ingredients

1hr 45 mins

2-3 people

6big peppers (I prefer the green ones, but you can also use a mix of green, red, yellow, orange ones)
7-8 spoonspudding rice
1shredded carrot
1shredded courgette
6vine tomatoes chopped finely or blended
50 grpine nuts
60 grsultanas
1big onion finely chopped
2potatoes (I prefer Cyprus variety)
10 leavesmint finely chopped
80 grParsley finely chopped
1 cupolive oil
Cinnamon
Salt and pepper
2 cupswater

Saved

Steps

1hr 45 mins

1

Cut the top part of the peppers in order to open them and clear them from their seeds.
2

Add 3 spoons of olive oil in high heat and add the chopped onion. Let it cook for about 3 mins till it becomes glossy. Add the carrot, the courgette, the rice, half of the blended tomatoes, 1 cup water, salt, pepper, cinnamon. After 7-8 mins add the sultanas, pine nuts, parsley, mint and some more water if needed and let it ver heat for another 2-3 mins.
3

Cut the potatoes as shown below and put them in a baking tray. Then, stuff the peppers with the rice mixture (fill the 3/4 of each pepper). If any stuffing left, mix it with the potatoes. Pour the remaining olive oil, 1.5 cup of water and the rest of the tomato blend in the tray. Season with salt and pepper.
4

Cook it in the oven for about 70mins at 180degC. Keep an eye cause you may need to add water for the potatoes. Ideally, cover the tray with a piece of foil for the first 30-40 mins and then remove it so that the peppers and potatoes take a nice colour. Enjoy!
5

Tip: instead of peppers, you can use beef tomatoes, courgette, aubergines. You will need to dig the veggies with a spoon so as to make space for the stuffing. In the summer, when the tomatoes are seasonal, I choose beef tomatoes and green peppers. Also, in case you use these veggies, the part of the veggies that you remove can be grated and added in the stuffing.