How To make Grecian Stuffed Tomatoes

Greek Stuffed Tomatoes

Learn how to make Greek Stuffed Tomatoes in just a few steps.
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How to make Gemista - Greek Stuffed Vegetables

It is not possible to talk about the Mediterranean diet and Greek food without mentioning Gemista (Stuffed vegetables).

This is a classic vegetarian summer Greek dish found in households, tavernas and restaurants all over the country.
Gemista are vegetables usually tomatoes and bell peppers – although you can fill courgettes and aubergines also – filled with rice and baked in the oven. Gemista translates as “filled with”.
There are variations to this dish, as some prefer to stuff the vegetables with meat-based sauce, however you cannot really beat the vegetarian version.

It’s just a delicious and healthy dish. I hope you enjoy it!

Ingredients for 4 people
3 beef tomatoes
3 bell peppers
200g arborio rice
1 large onion or 2 medium ones
3/4 cloves of garlic
olive oil
3 large potatoes
bunch parsley
salt and pepper
half a teaspoon Greek oregano
125ml water

Stuffed Tomatoes with Rice & Lentils | Greek Gemista with Fakorizo | Vegan Recipe

Here is a recipe for stuffed tomatoes with rice and lentils which is a twist on a classic Greek dish known as gemista. This vegan recipe is perfect as a main dinner course or as a side. Same great Greek flavour profile as traditional gemista BUT with lentils and mushrooms. Try it today, love it forever...

Recipe:

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Try this today and take your meals from ordinary to OPA!!!!!

Hope you all love it!!!!!
Cheers,
Ken

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Vegetarian GEMISTA : Greek Stuffed vegetables easy and made with simple ingredients and delicious

This is one of my favourite Greek recipes because it is packed with flavours but made with very simple ingredients. It does take some time to prepare and cook and has a lot of steps but they are fairly simple and it comes together in the oven. The flavours are spot on which makes the process so worth it.
#Kouzina_of_SOFIA#
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#stuffedvegetables#
#stuffed#vegetables#
#greekstyle#
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????. ????. ????
Ingredients:
- Peppers and Tomatoes
- Potato(es) for stabilizing the vegetables
For stuffing:
- 1 red pepper
- 1 medium white onion
- 1 cup short grain rice
- 3 tbsp parsley
- 2 dried tomatoes
- 4 cloves of garlic
- 4 tbsp olive oil
- 2 cups vegetable broth
- salt, pepper and oregano to taste
For the sauce:
- 1 medium white onion
- 4 cloves of garlic
- 1 cup tomato puree
- 4 tbsp olive oil
- salt, pepper and oregano to taste
????. ???? ????

Traditional Greek Vegetarian Soutzoukakia :
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Greek yemista | Greek stuffed vegetables recipe – Cooked By Alexandra

Yemista is a classic Greek dish where vegetables are hollowed and filled with a spiced rice and meat mixture and slow roasted. You can omit the meat for a vegan option. What’s great about yemista is that they’re made with seasonal vegetables. Today I used tomatoes to make my yemista. I also added some potatoes. I like adding potatoes because they take on the beautiful and sweet flavours of the yemista as they cook.

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Yemista by @cookedbalexandra

Ingredients
• 1kg potatoes, peeled & quartered
• 12 tomatoes
• Extra virgin olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely diced
• 250g beef mince
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tbsp tomato paste
• 2 tsp beef stock dissolved in 1/2 cups of boiling water
• 180g long grain rice, washed & drained
• 2 bay leaves
• Salt, to taste
• Pepper, to taste
• Bunch of parsley, finely chopped
• 200ml water

Method
For the potatoes
1. Bring a medium size pot of water to a boil and add potatoes. Boil for 10 minutes. Drain potatoes and place them in a large bowl. Add salt, pepper, oregano and a good drizzle of oil and gently toss.

For the yemista
1. Prepare the tomatoes by cutting off 3mm of the top of the tomatoes. Use a spoon to scoop out the pulp of the tomato and place pulp into a bowl. Leave the outer layer of tomato intact as this will help hold the filling. Roughly chop the large pieces of tomato pulp. Set aside the tomato pulp which will be used to make the filling. Keep the lids and tomatoes together. Place the hollowed tomatoes in a 30x25cm baking dish.
2. Heat a large pan over medium heat. Add a drizzle of olive oil. Add the olive oil and garlic and sauté until golden.
3. Add the mince and break it up into smaller pieces with a wooden spoon. Brown on both sides. Add salt and pepper once the mince is cooked.
4. Add cumin, cinnamon, tomato paste, beef stock, rice, the tomato pulp and bay leaves. Cook over low heat and simmer 5 minutes while stirring occasionally. The rice does not need to be cooked as it will continue to cook in the oven. Turn off heat and add parsley. Check the seasoning and add salt and pepper to taste.
5. Drizzle the tomatoes with olive oil and sprinkle with salt.
6. Scoop the rice mixture into the tomatoes and fill just before the top of the tomatoes as the rice will expand in the oven. Place the lids of the tomatoes back on the tomatoes. Add 200ml of water or enough to cover the base of the baking dish. Cover with baking paper and alfoil. Bake at 180ºC for an hour.
7. After 1 hour, remove from oven and bake at 200ºC for 20 minutes to colour the tomatoes and the potatoes.
8. Serve with a Greek salad.

Recipe by Cooked By Alexandra

Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!

Alexandra :)

Greek Stuffed Tomatoes by Yiayia Deppy Made Easy - Ντομάτες Γεμιστές

Greek Stuffed Tomatoes by Yiayia Deppy
BY: Greek Cooking Made Easy
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Serves 3-4 persons
Beginning June....@ this time of year my kitchen is getting ready for stuffed tomatoes. It's our family's favourite Summer food. Try it & you'll agree it is one of the best and most memorable summer dishes. I am using extra vegetables in the stuffing for extra flavour. My preparation is quite easy, taking only 30', because I don't cook the stuffing in advance; just bake the stuffed veggies in the oven for 1h30'. The result is absolutely amazing!! Recipe originated from Asia Minor & given to me from my yiayia Deppy ????

Ingredients:

6 ripe big Tomatoes and 1&1/2 Green Pepper

4 medium sized Potatoes

200 gr. Ground Beef

100 gr. Arborio Rice

1 medium Onion

1/2 Courgette and 6-8 small Carrots

1 bunch fresh Parsley + some dry mint

Olive Oil and some Grated Parmesan or Kefalotyri Cheese

Salt & Ground Pepper

2 tbsp. Tomato paste (puree)

For a lactose free diet, omit the parmesan cheese on top. Instead you can sprinkle some bread crumbs.

Ντομάτες γεμιστές από την γιαγιά Ντέπη
BY: Greek Cooking Made Easy
Σερβίρει 3-4 άτομα
Αρχίζει ο Ιούνιος....Αυτή την εποχή του χρόνου η κουζίνα μου ετοιμάζεται για ντομάτες γεμιστές. Είναι το αγαπημένο καλοκαιρινό φαγητό της οικογένειάς μας. Δοκιμάστε το και θα συμφωνήσετε ότι είναι ένα από τα καλύτερα και πιο αξέχαστα καλοκαιρινά Ελληνικά πιάτα. Χρησιμοποιώ επιπλέον χορταρικά στη γέμιση για ακόμα πιο όμορφη γεύση. Η προετοιμασία μου είναι πολύ εύκολη, μόνο 30', επειδή δεν μαγειρεύω τη γέμιση εκ των προτέρων. Απλά ψήνω τις γεμιστές ντομάτες στο φούρνο για παραπάνω ώρα-περίπου 1h30'. Το αποτέλεσμα είναι απλά εκπληκτικό !! Η συνταγή προέρχεται από τη Μικρά Ασία και μου δόθηκε από την γλυκειά γιαγιά μου Ντέπη ????!

Υλικά:
6 ώριμες μεγάλες ντομάτες
1 & ½ πράσινη Πιπεριά
4 μεσαίου μεγέθους πατάτες
200 γρ. Μοσχαρίσιος Κιμάς
100 γρ. Ρύζι Καρολίνα
1 μέτριο Κρεμμύδι
½ Κολοκύθι
6-8 μικρά Καρότα
1 ματσάκι φρέσκος ​​Μαϊντανός
Λίγος ξερός ή φρέσκος Δυόσμος
Ελαιόλαδο
Τυρί τριμμένο παρμεζάνα ή Κεφαλοτύρι
Αλατοπίπερο
2 κ.σ. Ντοματοπελτές (πουρέ)