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Greek Gemista | Stuffed Peppers with Herb Rice
(0)
85 min
Under an hour
Knuspr-Küche
Klassische griechische Gemista: Im Ofen gebackene Paprikaschoten, gefüllt mit herrlich duftendem Kräuterreis, Pinienkernen und Minze, gebettet auf zarten Kartoffelspalten.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Wash the red peppers thoroughly and cut off the top lid with the stem. Reserve the pepper lids. Carefully remove the seeds and white inner membranes from the peppers. Peel the potatoes and cut them into approx. 2 cm thick wedges.
Finely dice the red onion and garlic cloves. Finely chop the fresh mint and flat-leaf parsley. Lightly toast the pine nuts in a small dry pan until golden brown and set aside.
Preparing the filling
Heat 2 tbsp of the olive oil in a pan. Sauté the diced onion and garlic over medium heat for about 3 minutes until translucent. Add the uncooked long-grain rice and sauté for 1 minute while stirring.
Chef's tip
For an extra creamy touch, you can sprinkle some crumbled feta over the warm gemista before serving.
Traditionally, gemista taste best lukewarm – perfect for a relaxed summer meal the next day, as the flavours infuse even more intensely overnight.
35 min
Under an hour
