Greek Gemista - Stuffed Peppers and Tomatoes

Steps

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1. 1
   Measure 120g of rice and spray it with vinegar. Cover with enough water and let it soak for about 10 minutes until hydrated.
   ▶ ≈0:01
2. 2
   Remove the tops from the peppers and scoop out all the seeds and inner membranes.
   ▶ ≈0:28
3. 3
   Cut the tops off the tomatoes and scoop out the flesh into a bowl.
   ▶ ≈0:49
4. 4
   Grate or finely chop the tomato flesh into a bowl and add 50ml of olive oil.
   ▶ ≈1:12
5. 5
   Finely chop one large onion (white onion for a sweeter taste) and add it to the tomato mixture.
   ▶ ≈1:25
6. 6
   Finely dice or grate one small zucchini and mix it into the bowl.
   ▶ ≈1:40
7. 7
   Finely chop fresh parsley including the stalks and add to the mixture.
   ▶ ≈1:58
8. 8
   Tear fresh spearmint leaves by hand and add to the mixture.
   ▶ ≈2:11
9. 9
   Drain the soaked rice well and add it to the bowl. Season generously with salt and pepper. Crush one garlic clove into the mixture and mix thoroughly.
   ▶ ≈2:29
10. 10
    Stuff the tomatoes and peppers with the rice mixture. Add some of the extra liquid from the bowl to the peppers for extra juiciness.
    ▶ ≈3:01
11. 11
    Cut 3 potatoes into wedges and arrange them around the stuffed vegetables to help them keep their shape.
    ▶ ≈3:31
12. 12
    For the sauce: Add 1 tablespoon of tomato paste to a bowl, crush in one garlic clove, season with salt and pepper, and add 50ml of olive oil.
    ▶ ≈3:58
13. 13
    Add fresh spearmint leaves, pour in 200ml of water, add 1/2 teaspoon of sugar to balance the flavors, and mix well.
    ▶ ≈4:25
14. 14
    Pour the sauce over the stuffed vegetables and potatoes, then cover the pan with wet parchment paper.
    ▶ ≈4:47
15. 15
    Bake in a preheated oven at 180°C for about 1.5 hours until the vegetables are tender and the filling is cooked through.
    ▶ ≈5:06