Stuffed Vegetables
Gemista, but on a Tuesday. Peppers and tomatoes packed with herby rice, softened on the hob and browned under the grill so nobody has to wait an hour for dinner.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the grill to high. Fry the onion in 2 tbsp olive oil over medium heat for 3 minutes, add the reserved chopped tomato flesh and cook 2 minutes until jammy.
Stir in the cooked rice, dill, parsley, oregano, a good pinch of salt and plenty of pepper, then take off the heat.
Pack the mixture into the peppers and tomatoes, leaving 1cm of headroom, and replace their lids.
Sit them snugly in a small ovenproof pan, pour the stock around them, drizzle with the remaining 2 tbsp oil, cover and cook over medium-low heat for 8 minutes so the peppers steam-soften.
Uncover, lift the lids off the vegetables, and grill 4 minutes until the tops are scorched and the rice is crisp at the edges. Serve warm rather than piping hot, as they do in Greece.
Read all that and thought “absolutely not”?
Completely fair. Stuffed Vegetables is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.