Gemista - Greek Stuffed peppers
Updated: Jan 26, 2021
Total duration: 2 hours

INGREDIENTS (for 6-8 people)
150 ml LAI Olive Oil
12x red long organic peppers
12x tbsp risotto rice
2x tbsp of raisins (soak in water for 30min prior to cooking)
400 gr organic tomatoes fresh (or canned blended)
2x tbsp of tomato paste
2x large red organic onions
1x cup of organic Parsley
1x cup of organic Mint
2x tbsp of pine seeds (optional)
4-5x organic potatoes
1x tbsp sea salt
pepper
DIRECTIONS
1. Wash the peppers
2. Empty the seeds from the peppers, cut them on their long side and place them in the tray
Making the filling:
2. Chop onions and fry them in a pan
3. Add onions, uncooked rice, raisins, parsley, mint, 12x tbsp of LAI Olive Oil,150gr blended tomatoes, 1x tbsp salt, 1/2x tbsp pepper and mix all in a bowl
4. Fill 2/3 of each pepper with the filling & place it in the tray
Making the sauce:
5. Mix the rest 250gr of tomato with 2x tbsp of tomato paste and 500ml water, 3x tbsp of olive oil, salt and pepper in the blender
6. Pour the blended sauce in the tray
7. Fill the empty spaces in the tray with potatoes, sprinkle them with salt and LAI Olive Oil
8. Sprinkled 1tbsp of LAI Olive Oil over each stuffed pepper
9. Bake at 200 degrees Celsius for 40 minutes and then 5-10 additional minutes grill to get the crust.
Enjoy!
Let us know how you liked our recipe, and feel free to share a photo of your Gemista in the comments. :)