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

Een origineel recept van Forkin

Totale tijd: 2 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 485 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

main

4 stlarge tomato
2 stbell pepper

filling

1 styellow onion, finely chopped
2 teentjegarlic clove, minced
120 gshort-grain rice, rinsed
0,5 kopjefresh parsley, chopped
0,25 kopjefresh mint, chopped
1,5 kopjetomato pulp, from scooped tomatoes
0,33 kopjeolive oil
1 tldried oregano

seasoning

0,75 tlsalt
0,5 tlblack pepper, freshly ground

side

2 stpotato, peeled and quartered

baking liquid

0,5 kopjevegetable broth
2 elolive oil

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

70%Score

Calorieën: 485,1kcal
Eiwit: 7,8g
Koolhydraten: 55,9g
Vet: 26,7g
Vezels: 7,9g
Suiker: 12,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover gemista in an airtight container in the refrigerator.

Opwarmen

Reheat gently in the microwave or oven until warmed through.