Gemista

Method

1. 01

   Cut lids from the vegetables

   Heat the oven to 180°C. Cut a 15 mm lid from the top of each tomato and pepper, keeping each lid matched to its vegetable.

   

2. 02

   Hollow the tomatoes and peppers

   Scoop the tomato flesh into a bowl, leaving 8 mm walls. Remove the pepper seeds and white ribs without piercing the sides. Arrange all 12 shells upright in a deep roasting pan.

   

3. 03

   Purée the tomato pulp

   Blend the reserved tomato flesh until coarse, not completely smooth. Measure 700 g of the crushed tomato pulp for the filling and pan juices.

   

4. 04

   Soften the onion base

   Heat 50 ml olive oil in a wide pan over medium heat. Cook the onion and spring onions for 7 minutes, then add garlic and cook for 1 minute.

   

5. 05

   Par-cook the rice filling

   Add the rice and stir for 2 minutes. Add 400 g crushed tomato, 150 ml hot water, 7 g salt and pepper; simmer uncovered for 7–8 minutes until the rice has absorbed most of the liquid but remains firm.

   

6. 06

   Add the fresh herbs

   Take the rice off the heat and cool for 10 minutes. Fold in parsley, mint, dill and 30 ml olive oil so the herbs stay fresh-tasting.

   

7. 07

   Fill only three-quarters full

   Season the insides of the vegetable shells with 3 g salt. Spoon in the rice filling to only three-quarters of each cavity, leaving expansion space, then replace the matched lids.

   

8. 08

   Add potatoes around the vegetables

   Toss the potato wedges with 40 ml olive oil and 2 g salt, then tuck them tightly between the stuffed vegetables so they absorb the roasting juices.

   

9. 09

   Add pan juices and start covered

   Mix the remaining 300 g crushed tomato, remaining 100 ml hot water, 15 ml olive oil and remaining 2 g salt. Pour around the vegetables, cover the pan tightly with foil and bake at 180°C for 45 minutes.

   

10. 10

    Uncover and caramelize

    Remove the foil, drizzle the remaining 5 ml olive oil over the vegetable tops and bake for another 35–45 minutes until the rice is tender, potatoes are browned and the tomato skins wrinkle and darken at the edges.