These tomatoes and green peppers stuffed with rice is a vegan dish plenty of savors, and typically Greek. In the original version there is much more olive oil but I prefer this one, because I can eat and enjoy without worrying to get fat. I have added also just a little bit of dried raisins and they brought their sweetness which goes very well to this dish. Give it a try, it’s easy to make it and very tasteful!
In two words:
“… because I have not love anything in the world like you, and I want you to know that I still love you”.
difficulty – easy
preparation- 15'
cooking - 15’ (for the sauce) + 1h (for the veggies)
serves - 2 parts if we are really hungry
Ingredients
- 2 green peppers of medium size
- 2 tomatoes of medium size
- 2 big potatoes or 4 of medium size
- 1 medium size onion
- 8 tablespoons of rice
- ½ teaspoon of minced mint
- 2 tablespoons of dried raisins
- 100ml of tomato puree
- 100ml of hot water
- 4 teaspoons of olive oil (for the sauce)
- ½ teaspoon of fleur de sel or coarse salt (for the sauce)
- 10 turn mills of Kampot black pepper (for the sauce)
- 2 tablespoons of olive oil (for the potatoes)
- 1 teaspoon of olive oil (for every vegetable)
Steps
- Preheat the oven at 180°C
- Wash and slice the upper part of the peppers and remove the seeds
- Wash and slice the upper part of the tomatoes and remove with a spoon the inside of the tomatoes
- Put the veggies onto a cooking dish
- Put a pinch of fleur de sel ou coarse salt into the tomatoes
- Wash and peel the potatoes
- Cut the potatoes in medium-large sizes, and place them on to dish going into the oven in a single layer
- Scrape into a bowl the part of tomatoes that you removed
- Peel, wash, and slice the onion in small dices
- Heat-up a medium saucepan
- Once the pan is hot, add the onion dices and stir
- When the onion starts to shine a little bit, add the olive oil
- Stir the onion until it becomes a bit brown
- Add the tomatoes that you scraped earlier, and the tomato puree, and stir with a wooden spoon
- Add the water
- Add salt and pepper (for the sauce) and stir
- Put the lid on and lower the heat
- Let the sauce cook for 15’ (at the end the sauce must be a bit thick)
- Once the sauce is ready, remove from heat
- Pour a little bit of sauce onto the potatoes and stir
- Pour the olive oil for the potatoes on top of them and stir
- Salt and pepper the potatoes and stir
- Add into the sauce 8 tablespoons of rice (2 tablespoons per veggie) and stir with a spoon
- Add the minced mint and stir with the spoon
- Add the dried raisins and stir with the soon
- Add 2 tablespoons if this mix to each veggie and put on top the parts that you had removed in the beginning of the recipe
- Pour on top of each veggie 1 teaspoon of olive oil
- Place the cooking dish into the oven for 1h
- Delicious!
What’s the story behind this recipe?
The gemista or γέμιστα is a Greek traditional dish that often has a lot of olive oil. Here we have a light version on fat without losing on taste! In other versions they have also ground beef but I don’t like meat in them. It’s really easy to make, vegan and very good! You must be a little bit patient until they cook into the oven and you will have a delicious dish at the end.
Give it a try, it is worth the detour!
o-o C'est si bon ! o-o
- Categories: Greek Food, Vegan Food, Vegetarian Food, Special Food, Veggies, Recipes
- Ingredients: olive oil, mint, onion, green peppers, raisins secs, rice, tomates
