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Vegetarian Gemista (Vegetarian Stuffed Peppers)

Vegetarian Gemista (Vegetarian Stuffed Peppers)

Vegetarian gemista with peppers


*3 medium-sized bell peppers

*2 tomatoes, diced

*2 cloves of garlic, minced

*1 onion, diced

*1 tsp dried parsley

*1 tsp dried oregano

*2 tsp dried basil

*1 tsp salt

*2 cups white rice

*1 cup water


Preheat oven to 180 C (350 F).

Carefully remove the tops of the peppers using a sharp knife.

Remove the seeds from the peppers.

Reserve the tops.

In a skillet, sauté onion and garlic until the onions are transluscent.

You can do this in 1 tbsp olive oil, if it is a day when oil is allowed, or in ¼ cup water if it is an oil-free day.

Add diced tomatoes.

Saute 5 minutes.

Add rice, water, spices and salt.

Bring to a boil.

Simmer just at boiling, stirring occasionally, for five minutes.

Stuff peppers with rice.

Only fill the peppers half-way, because the rice will expand when baked.

Put the tops of the peppers back on and put peppers into a greased baking dish.

Sprinkle with salt.

Drizzle with olive oil, if using.

Bake 1 ½ hours.

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