Recipes › Dinner

• Dinner
• 1 hr 5 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegan Greek-style stuffed tomatoes

Gemista: tomatoes and peppers stuffed with herby rice and baked with potatoes.

Calories

480

Protein

10 g

Carbs

76 g

Fat

16 g

Per serving. Makes 4 servings.

Ingredients

• 6 Tomato
• 2 Green bell pepper
• 200 g White rice, dry
• 1 Onion
• 3 tbsp Olive oil
• 10 g Fresh mint
• 10 g Fresh parsley
• 30 g Pine nuts
• 500 g Potato

Method

1. Heat the oven to 190°C (170°C fan). Cut the tops off the tomatoes and peppers and keep as lids. Scoop out the tomato flesh and chop it; remove the pepper seeds.
2. Peel and chop the onion and soften it in half the oil for 5 minutes.
3. Stir in the rice, chopped tomato flesh, chopped mint and parsley and pine nuts, and cook for 2 minutes.
4. Fill the tomatoes and peppers three-quarters full (the rice swells) and put the lids on. Stand them in a roasting dish.
5. Cut the potatoes into wedges and tuck them around the vegetables. Add 150 ml water to the dish and drizzle everything with the remaining oil.
6. Bake for 50 minutes until the rice is tender and the potatoes golden.

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