Gemistas

Preparation

1. Cut the tops off and dig the core out of the peppers and tomatoes, retaining the tomato innards
2. chop the tomato innards
3. Fry onion & garlic 3-5mins in half the oil
4. Add the tomato flesh and tomato purée
5. Add rice and 150ml of the veg stock and cook 10mins
6. Turn off the heat and add salt, pepper, and herbs
7. Spoon the mix inside the hollowed peppers and tomatoes, and replace the lids
8. Drizzle with remaining oil and season with salt and pepper
9. Pour remaining stock into the tin
10. Cover with foil
11. Bake for 1 hour at 140°C
12. Remove foil
13. Bake another 15-30 mins

Ingredients

• 6 bell peppers
• 6 large tomatoes
• 6tbsp olive oil
• 1 large onion
• 2 cloves garlic
• 2 ½ tbsp tomato purée
• 400g long-grain rice, rinsed
• 250ml stock
• Large handful flatleaf parsley
• Large handful fresh mint
• 1 tbsp dried oregano
• Pinch salt
• Pinch ground black pepper
• ¼ tsp paprika

Equipment

Notes

Nutritional Facts

• Serving size: 413g
• (20% / 24%)   Calories: 488kcal
• (35%)Total fat: 19g
• (15%)   Saturated fat: 3g
• (43%)   Unsaturated fat: 15g
• (0%)   Cholesterol: 0.0mg
•   Trans Fat: 0.0g
• (24%)Total carbohydrates: 73g
• (30%)   Sugars: 9g
• (28%)   Fibre: 7g
• (18%)Protein: 9g
• Salts
• (9%)   Sodium: 173mg
• (20%)   Potassium: 696mg