OK, you guys are in for something seriously delicious! I mean, people will think I’m crazy for sharing this recipe. Even my partner was like ‘Why are you doing this!?’ But, truthfully, it’s too good not to share!
This is a traditional dish that you’ll find in most Greek family homes. In Greek, we call this Gemista (yeh-me-stah) which, quite literally, means stuffed! I grew up with both my YiaYia (Grandmother) and Mom making this for dinner and the smell would fill the house with such yumminess!
Traditionally, it’s made with stuffed peppers and tomatoes – I’ve even seen some family members use zucchini or any other ‘stuffable’ veggies they can get their hands on. I find the peppers hold their shape the best. Tomatoes, as an example, can tend to get soggy which I’m not a fan of (ew!). The great thing about this recipe is it can be easily adapted to meet your dietary restrictions – i.e. Omit the meat for Vegetarian stuffed peppers. It’s also, of course, the ultimate Mediterranean Diet friendly dish!
Do yourself a favor and get yourself some good quality Greek olive oil for this one (OK I’m being a little bias here). And don’t skimp out on the fresh herbs! They honestly provide such a beautiful fresh flavor to this savory dish. And fresh mint smells AH-mazing!
For a more robust flavor, substitute white wine with your favorite red. Feta cheese is also the best companion for this dish – it’s literally everything! The saltiness from the cheese just works so well! I would honestly get mad at my Mom if we didn’t have feta in the house to go with this. I’m a fan of the Macedonian-style feta cheese which has more of a creamier texture, but you can rock whichever kind you’re down with!
Oh, this reheats well too and is great for leftovers. Enjoy!
Greek Stuffed Peppers (Gemista)
Ingredients:
6 large bell peppers (red, yellow, orange, green, whatever you like!)
1/2 cup Strained Tomatoes
1 pound ground Beef
1/2 cup plus 2 tablespoons Olive Oil
3 large onions, peeled and minced
1 celery stalk, trimmed and minced
2 garlic cloves, minced
1-1/4 cups Long-grain Rice (Tip: try wild rice as a healthy alternative!)
1-1/4 cups Water
1/2 cup Dry White Wine
Salt & Pepper, to taste
1 cup Fresh Mint, chopped
1 cup Fresh Parsley, chopped
Feta cheese
Step 1:
Preheat oven to 350 degrees. In a large oven proof dish, pour in the strained tomatoes. This will act as a little tomato bath for the peppers while they’re cooking.
Step 2:
Slice the tops off the peppers and set aside. Remove and discard the seeds and membrane. Arrange peppers, cut side up, in your baking dish. Drizzle the inside of the peppers with a bit of olive oil and season with salt and pepper. Set aside.
Step 3:
In a large skillet, add ground meat and cook over medium heat. Transfer cooked meat to a dish and set aside.
Step 4:
In the same skillet, heat 2 tablespoons of olive oil. Add the onions, celery, and garlic and sauté for 8 minutes over medium-low heat, until the onions are soft.
Step 5:
Add the rice, stir to coat and combine, and add 1-1/4 cups of water. Lower heat, cover, and simmer until water is absorbed. Add wine and continue simmering until absorbed.
Step 6:
Transfer rice and onion mixture to dish with cooked ground meat. Add mint, parsley, and remaining olive oil and combine thoroughly. Season with salt and pepper. (Note: your rice may not be fully cooked at this point but, that’s OK! It’ll finish doing it’s thing in the oven).
Step 7:
Fill each pepper about three quarters of the way full with the rice mixture. Place their tops back on. Bake for 1-1/2 hours, basting occasionally, until rice is tender. Serve warm or at room temperature with a slice of feta cheese and your favorite glass of red! Serves 6.
Recipe adapted from Krinos Foods
