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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz.
Porcje: 4
Trudność: Średni
Na porcję: 485 kcal

WegańskiWegetariańskiBezglutenowy

Przygotowanie stanowiska

Składniki

main

4 szt.large tomato
2 szt.bell pepper

filling

1 szt.yellow onion, finely chopped
2 ząbekgarlic clove, minced
120 gshort-grain rice, rinsed
0,5 szklankafresh parsley, chopped
0,25 szklankafresh mint, chopped
1,5 szklankatomato pulp, from scooped tomatoes
0,33 szklankaolive oil
1 łyżeczkadried oregano

seasoning

0,75 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

side

2 szt.potato, peeled and quartered

baking liquid

0,5 szklankavegetable broth
2 łyżkaolive oil

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 485,1kcal
Białko: 7,8g
Węglowodany: 55,9g
Tłuszcz: 26,7g
Błonnik: 7,9g
Cukry: 12,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover gemista in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in the microwave or oven until warmed through.