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 portioner
Cuisine: greek
Ingredients: 4 stk. large tomato; 2 stk. bell pepper; 1 stk. yellow onion finely chopped; 2 fed garlic clove minced; 120 g short-grain rice rinsed; 0,5 kop fresh parsley chopped; 0,25 kop fresh mint chopped; 1,5 kop tomato pulp from scooped tomatoes; 0,33 kop olive oil; 1 tsk. dried oregano; 0,75 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 stk. potato peeled and quartered; 0,5 kop vegetable broth; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 2 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 485 kcal

VeganskVegetariskGlutenfri

Klargøring

Ingredienser

main

4 stk.large tomato
2 stk.bell pepper

filling

1 stk.yellow onion, finely chopped
2 fedgarlic clove, minced
120 gshort-grain rice, rinsed
0,5 kopfresh parsley, chopped
0,25 kopfresh mint, chopped
1,5 koptomato pulp, from scooped tomatoes
0,33 kopolive oil
1 tsk.dried oregano

seasoning

0,75 tsk.salt
0,5 tsk.black pepper, freshly ground

side

2 stk.potato, peeled and quartered

baking liquid

0,5 kopvegetable broth
2 spsk.olive oil

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
Ca. 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 5 min.
5
Arrange the quartered potatoes around the stuffed vegetables in the baking dish.
Ca. 2 min.
6
Pour the vegetable broth and the remaining olive oil over the vegetables and potatoes in the baking dish.
Ca. 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.
Ca. 1 t. 30 min.
Kokkens note: 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.
Ca. 2 min.

Pr. portion

Næringsindhold

70%Score

Kalorier: 485,1kcal
Protein: 7,8g
Kulhydrat: 55,9g
Fedt: 26,7g
Kostfibre: 7,9g
Sukker: 12,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover gemista in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in the microwave or oven until warmed through.