Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Gemista 🇬🇷 farci grec (tomates, poivrons et pommes de terre)

Gemista 🇬🇷 Greek Stuffed Vegetables (Tomatoes, Peppers, and Potatoes)

Name: Gemista 🇬🇷 Greek Stuffed Vegetables (Tomatoes, Peppers, and Potatoes)
Yield: Serves 8 servings
Cuisine: American
Ingredients: 8 medium-sized potatoes; 2 tomatoes; 2 green bell peppers; 2 yellow bell peppers; 2 red bell peppers; Olive oil; 3 medium-sized onions; 1 tsp tomato paste; 2 tsp white sugar (for the sauce); 1 cup long-grain rice (about 250 grams); 1 tbsp parsley; 1 tsp mint; Salt and pepper (LOTS!); 2 pureed tomatoes; 1 cup canned tomato puree (about 250 grams); Water; 10 1/2 oz ground beef (about 300 grams); 8 tbsp white sugar (1 tbsp per vegetable to be stuffed); 1 pureed tomato; Salt and pepper; 5 tbsp olive oil; Breadcrumbs

Ele & Viv @eleviv

Paris, FR

The name of this recipe, Gemista, means "stuffed" in Greek.

When I was little, once summer came, I would ask my mother to make Gemista. I love eating them cold, accompanied by feta cheese.

I fill half of the pot with meatless Gemista ("orphans" as we say in Greece) and the other half with meat. ~Ele

The name of this recipe, Gemista, means "stuffed" in Greek.

When I was little, once summer came, I would ask my mother to make Gemista. I love eating them cold, accompanied by feta cheese.

I fill half of the pot with meatless Gemista ("orphans" as we say in Greece) and the other half with meat. ~Ele

Ele & Viv @eleviv

Paris, FR

The name of this recipe, Gemista, means "stuffed" in Greek.

When I was little, once summer came, I would ask my mother to make Gemista. I love eating them cold, accompanied by feta cheese.

I fill half of the pot with meatless Gemista ("orphans" as we say in Greece) and the other half with meat. ~Ele

The name of this recipe, Gemista, means "stuffed" in Greek.

When I was little, once summer came, I would ask my mother to make Gemista. I love eating them cold, accompanied by feta cheese.

I fill half of the pot with meatless Gemista ("orphans" as we say in Greece) and the other half with meat. ~Ele

Saved

Ingredients

1h20 (40m preparation, 40m cooking)

Serves 8 servings

8medium-sized potatoes
Vegetables for stuffing
2tomatoes
2green bell peppers
2yellow bell peppers
2red bell peppers
Stuffing
Olive oil
3medium-sized onions
1 tsptomato paste
2 tspwhite sugar (for the sauce)
1 cuplong-grain rice (about 250 grams)
1 tbspparsley
1 tspmint
Salt and pepper (LOTS!)
2pureed tomatoes
1 cupcanned tomato puree (about 250 grams)
Water
10 1/2 ozground beef (about 300 grams)
Extras for stuffing and cooking
8 tbspwhite sugar (1 tbsp per vegetable to be stuffed)
1pureed tomato
Salt and pepper
5 tbspolive oil
Breadcrumbs

Saved

Steps

1h20 (40m preparation, 40m cooking)

1

Clean the vegetables.
2

Cut the tops off the peppers and remove the seeds.
3

Cut the tops off the tomatoes and scoop out the flesh with a spoon.
4

Put the flesh from all the tomatoes in a bowl. Blend it with the two remaining whole tomatoes to make a puree. Return the result to the bowl.
5

Place the vegetables to be stuffed in the pot next to their tops. Sprinkle 1 tsp of sugar over each vegetable.
6

Peel the potatoes and cut them into cubes. (1 medium potato per serving.)
7

Pour olive oil into a pan and sauté the cubes a bit until they are golden. Once golden, place them between the vegetables in the pot.
8

Cut the onions into large pieces.
In the oil from the potatoes, sauté the onion for 5 minutes over medium heat. Add the tomato paste and sugar and sauté for 2 minutes.
9

Add rice, herbs, salt, and pepper. Cook for 2 minutes. Add the previously blended tomato puree and the canned tomato puree. Let it cook.
10

In a second pan, pour olive oil and add the ground beef. Remove from heat once cooked through, then salt.
11

Preheat the oven to 400°F.
First, fill the vegetables to be stuffed without meat using only the rice mixture. Stuff the second half using both mixtures this time (rice and meat).
Close the stuffed vegetables with their tops.
12

Blend a tomato. Place it in a pan with two cups of water, olive oil, salt, and pepper. Pour the result over the stuffed vegetables.
Sprinkle the vegetables and potatoes with salt, pepper, and crushed breadcrumbs. Close the pot (or cover with aluminum foil) and place in the oven.
13

Bake for 20 minutes, then 20 minutes without the lid this time.
14

Remove from the oven and let cool to your liking. Serve with feta cheese. Kali Orexi!