Greek Gemista

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Cut the tops off the bell peppers and tomatoes and set the tops aside as lids. Scoop out the tomato insides, keeping the pulp.
2. Peel the Yukon gold potatoes and cut them into wedges.
3. Finely chop the onion and garlic in a food processor, then put them in a large bowl with the rice, parsley and mint.
4. Blend the reserved tomato pulp with the canned chopped tomatoes until smooth, then pour into the bowl with the rice and herbs.
5. Add the oregano, salt, pepper and olive oil to the rice mixture and stir well.
6. Place the hollowed tomatoes and peppers in a baking dish, standing the potato wedges upright between them. Fill each vegetable about three-quarters full with the rice mixture.
7. Pour any leftover liquid from the rice mixture into the dish, then add 2 cups of water.
8. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 1 hour and 30 minutes. Uncover and bake for another 45 minutes, until the rice is fully cooked, the potatoes are tender, and the tops of the vegetables are slightly charred.
9. Serve warm or at room temperature.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionTomatoRiceBell pepperPotatoCanned tomato