Photos of Gemista by Mario
Gemista – Greek Stuffed Pepper. Delicious and Hearty dish for a mid-week feast.
Stuffed peppers, or stuffed vegetables in general, are present in many cuisines all over the world, from both Americas, through whole of Europe to Middle East and North Africa.
In Greece it’s known as Gemista, which basically means stuffed vegetables. That way Gemista can be anything you can imagine: tomatoes, peppers, butternut squash, aubergines, courgettes. In my recipe I’m using red bell peppers.
It’s a great sharing dish for all occasions, so let’s get cooking!
GEMISTA Stuffed Peppers
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Recipe by Mario
- 2 large red bell peppers
- 120 g rice(cooked al dente)
- Olive oil for cooking
- 50 g white onions, finely diced
- 1 clove of garlic, mashed or finely grated
- 100 g button mushrooms, sliced
- 50 g sweetcorn
- 50 g peas
- 1tsp oregano
- Sea salt
- Freshly ground black pepper
- 1/2 mozzarella ball cut into 8 slices
- In a large pot, cook onions, garlic and mushrooms with a drizzle of olive oil on a medium heat, until soft.
- Add rice, sweetcorn, peas and oregano, season with salt and pepper, mix together and cook for few more minutes, then take it off the heat.
- In the meantime, cut the tops of the peppers off and remove the white flesh and seeds from the inside using a thin knife.
- Place deseeded peppers and the tops on the tray lined with baking paper and drizzled with olive oil.
- When ready, stuff both of the peppers with the filling and cook in pre-heated oven, 180 degrees Celsius, for 15 – 20 minutes.
- When nearly ready, place Mozzarella slices on top of each pepper and pop it back in the oven to melt the cheese.
- Once it’s all cooked, pop the top of the red pepper back on and serve 🙂