Main CourseDinner

Vegan Gemista (Greek Stuffed Tomatoes and Peppers)

Name: Vegan Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 racions
Cuisine: greek
Ingredients: 4 u large tomato; 2 u bell pepper; 1 u yellow onion finely chopped; 2 gra garlic clove minced; 120 g short-grain rice rinsed; 0,5 tassa fresh parsley chopped; 0,25 tassa fresh mint chopped; 1,5 tassa tomato pulp from scooped tomatoes; 0,33 tassa olive oil; 1 ct dried oregano; 0,75 ct salt; 0,5 ct black pepper freshly ground; 2 u potato peeled and quartered; 0,5 tassa vegetable broth; 2 cs olive oil

This traditional Greek dish features ripe tomatoes and bell peppers generously stuffed with a fragrant rice mixture, fresh herbs, and aromatic spices. Baked until tender, it's a hearty and flavorful plant-based meal perfect for a Mediterranean diet. Serve warm or at room temperature.

Una recepta original de Forkin

Temps total: 2 h
Racions: 4
Dificultat: Mitjana
Per ració: 485 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

main

4 ularge tomato
2 ubell pepper

filling

1 uyellow onion, finely chopped
2 gragarlic clove, minced
120 gshort-grain rice, rinsed
0,5 tassafresh parsley, chopped
0,25 tassafresh mint, chopped
1,5 tassatomato pulp, from scooped tomatoes
0,33 tassaolive oil
1 ctdried oregano

seasoning

0,75 ctsalt
0,5 ctblack pepper, freshly ground

side

2 upotato, peeled and quartered

baking liquid

0,5 tassavegetable broth
2 csolive oil

Estris

large bowl · spoon · knife · cutting board · baking dish

Elaboració

Pas a pas

1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
Uns 10 min
2
Wash the tomatoes and bell peppers. For each tomato, carefully slice off the top and scoop out the pulp and seeds using a spoon. Reserve the tomato pulp. For each bell pepper, slice off the top, remove the core and seeds.
Uns 10 min
Nota de cuina: Be gentle when scooping the tomatoes to keep the skins intact.
3
Finely chop the reserved tomato pulp. In a large bowl, combine the chopped tomato pulp, onion, garlic, rice, parsley, mint, olive oil for the filling, oregano, salt, and black pepper. Mix well to combine.
Uns 10 min
Nota de cuina: Massage the filling ingredients together with your hands to ensure even distribution of flavors.
4
Carefully stuff each tomato and bell pepper with the rice mixture, filling them about two-thirds full to allow the rice to expand during cooking. Place the stuffed vegetables in the prepared baking dish.
Uns 5 min
5
Arrange the quartered potatoes around the stuffed vegetables in the baking dish.
Uns 2 min
6
Pour the vegetable broth and the remaining olive oil over the vegetables and potatoes in the baking dish.
Uns 1 min
7
Cover the baking dish tightly with aluminum foil.
8
Bake for 60 minutes. Remove the foil and continue baking for another 30 minutes, or until the vegetables are tender and the rice is fully cooked.
Uns 1 h 30 min
Nota de cuina: The tops of the vegetables should be slightly caramelized and the rice should be fluffy.
9
Remove from the oven and let rest for a few minutes before serving.
Uns 2 min

Per ració

Nutrició

70%Puntuació

Calories: 485,1kcal
Proteïnes: 7,8g
Hidrats de carboni: 55,9g
Greixos: 26,7g
Fibra: 7,9g
Sucre: 12,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover gemista in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in the microwave or oven until warmed through.