Gemista is everyone’s favourite dish. There are many ways to cook stuffed vegetables. Gemista, the Greek way of doing it, consists of stuffing mainly tomatoes and green bell peppers with a mixture of rice and vegetables.
Often, the mixture also includes minced meat. Many people also choose to sautee their vegetables. Or at least this is what used to happen.
Today, it is much easier, healthier, quicker and lighter to cook gemista the way we, and other families like ours, cook them. That is without using any meat and without sauteing the vegetables first. Trust us, it will still taste amazing. And it is really and truly much more compatible with our 21st century way of life. We all are busier and want a simpler and healthier life!
A seasonal but adaptable dish
You can cook gemista throughout they year and we do because our kids ask for it. But it’s best eaten in the summer with some feta and a glass of wine.
This is also considered one of the ladera group of foods that are best eaten a while after you’ve finished cooking. It’s usually a great idea to get this going first thing in the morning. You can set your timer and then hit the beach or go to work. A great lunch will be waiting for you!
If you have any rice mix left over, don’t worry, just throw it in the baking tin. It will cook wonderfully.
The kids love eating the rice filling and leaving the tomato and pepper skins. Worry not, these are the best leftovers for adults. Just stick on some toasted bread, they make the best Greek bruschetta!
If you prefer peppers to tomatoes, just make more peppers and add some tomato puree to your mixture rather than blended/crushed fresh tomatoe flesh.
Some people also like adding pine nuts in their gemista or even some sweetcorn but I feel this takes away from their delicious simplicity.
I know this may seem like a lot of food but trust me, we never have any left over. So if there is more than 3 of you just go with it!