My all time favourite summer food is the so called "gemista", literally meaning "filled" or "stuffed".
Take your capsicums, wash them and cut the head as if you want to use later as a hat. Cut out the seeds.
In a bowl count as many table spoons of rice as the number of your capsicums adding 3 more.
Then, let's say, for the rice of 10 capsicums add 1 1/2 cups of tomatoes chopped into small pieces including their juice. I personally add as well a teaspoon of ketchup. If not, just add some suger. Then add a chopped onion, parsley, fresh or dry peppermint, oregano, salt, pepper and 2-3 tbl spoons of olive oil.
Mix everything together and then fill in the capsicums with this mixture. Add the little hat on the top of every capsicum and put them in an order into an oven pan, spread on them some olive oil, add 2 glasses of water and bake at 180o C for around 45-60 minutes.
PS: You can also make the same exactly procedure using big mature tomatoes. Take out their flesh that you can use it later in the mixture of the rice, and then you have two vegies transformed into amazing and eye catching partners on a plate!
Enjoy!!!
Take your capsicums, wash them and cut the head as if you want to use later as a hat. Cut out the seeds.
In a bowl count as many table spoons of rice as the number of your capsicums adding 3 more.
Then, let's say, for the rice of 10 capsicums add 1 1/2 cups of tomatoes chopped into small pieces including their juice. I personally add as well a teaspoon of ketchup. If not, just add some suger. Then add a chopped onion, parsley, fresh or dry peppermint, oregano, salt, pepper and 2-3 tbl spoons of olive oil.
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| Gemista (Capsicum filled with rice) |
PS: You can also make the same exactly procedure using big mature tomatoes. Take out their flesh that you can use it later in the mixture of the rice, and then you have two vegies transformed into amazing and eye catching partners on a plate!
Enjoy!!!
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