Enjoy this Gemista (or Yemista) recipe from fooodlove, a vegetarian stuffed pepper recipe bound to satisfy everybody around the table!
Start by slicing off the top part of the tomatoes and peppers and carefully empty their insides with a spoon. Keep their top par, blend their flesh and set aside for the filling (note: throw away the seeds from the peppers).
Filling: In a large pot add the olive oil and sauté the onions for 4 minutes.
Add the pine nuts, raisins and the grated carrot and sauté for 3 more minutes.
Add the rest of the ingredients (spring onions, dill, parsley, rice, salt, pepper, sugar, cumin, vegetable stock cube) plus the blended vegetables from the first step, and stir them for a couple of minutes.
Assembly: Add a pinch of salt to each vegetable before filling them.
Using a spoon, fill up each vegetable with the filling from step two and close their top. Do not overfill them because the rice will expand while cooking.
Peel the potatoes, cut them in thick slices and add them to the baking pan.
Grate two tomatoes and pour them in the baking pan along with the olive oil.
Add a bit of extra salt and sprinkle breadcrumbs on the top of each vegetable.
Cover with aluminium foil and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes and then remove the aluminium foil and bake for another 40 minutes.
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