Gemista

🔥 Prep

• Wash the 4 bell peppers and 4 tomatoes, slice off the tops and set them aside; carefully remove seeds and membranes from the peppers and scoop out the pulp from the tomatoes, leaving sturdy shells.
• Peel and finely chop the 1 onion.
• Rinse and finely chop the 0.5 cup parsley.
• Measure out 1 cup rice and 0.5 cup olive oil, keeping them ready for use.

🔥 Cook

• 1. In a large skillet, heat 2 tablespoons of the 0.5 cup olive oil over medium heat until shimmering.
• 2. Add the chopped 1 onion and sauté for 3–4 minutes until translucent, stirring occasionally.
• 3. Stir in the 1 cup rice and toast for 2 minutes, coating the grains with oil.
• 4. Add ½ cup water (or vegetable broth) and bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes until the rice is partially cooked and liquid absorbed; remove from heat.
• 5. In a mixing bowl, combine the partially cooked rice, chopped 0.5 cup parsley, a pinch of salt and pepper, and drizzle with the remaining 2 tablespoons olive oil; mix to form the stuffing.
• 6. Preheat the oven to 375°F (190°C).
• 7. Stuff each pepper and tomato cavity with the rice mixture, pressing gently, then replace the reserved tops.
• 8. Arrange the stuffed vegetables in a baking dish, drizzle the tops with a little extra olive oil, and add ½ cup water to the bottom of the dish to create steam.
• 9. Cover the dish with foil and bake in the preheated oven for 30 minutes.
• 10. Remove the foil and continue baking for 15 minutes until the tops are lightly browned and the vegetables are tender.
• 11. Let the gemista rest for 5 minutes before serving.

🔥 Serve

• Transfer the gemista to a serving platter and drizzle with a final splash of olive oil.
• Garnish with lemon wedges and a sprinkle of fresh parsley for brightness.
• Serve warm alongside a dollop of plain Greek yogurt or tzatziki.
• Pair with crusty bread or a simple Greek salad of cucumber, tomato, red onion, and feta.