Stuffed peppers with minced meat and rise (Gemista)


    Stuffed peppers with minced meat and rise (Gemista with kima & rizi)

    8 green peppers

    4large tomatoes

    ¾ cup olive oil

    1 onion finely chopped

    3-4 spring onions finely chopped

    400gr minced beef

    2cups white rice

    2tomatoes grated

    ½ bunch of parsley, finely chopped

    5leaves spearmint, finely chopped

    2large potatoes cut in slices

    Vegetable broth or water


    Black pepper freshly ground

    With a sharp knife cut off the top. Scoop out the seeds. Do not throw away the top, because you will need it to cover the filling.
    Put ½ of the olive oil in a pan and sauté the minced meat with the onions, stirring and breaking up the lumps of meat. When they have browned lightly, add the rice and let it sauté for 4 minutes. Then add about ¾ of the pulp of the tomatoes, a glass of water, the parsley, salt and pepper and let the mixture simmer gently for about 10 – 15 minutes. Make sure that the mixture is not too dry at the end of the cooking time. Fill each pepper with the mixture, place the tops over the filling and arrange them in a baking pan. Peel the potatoes, wash them and cut them in slices. Sprinkle salt and pepper over  and place them among the peppers. Sprinkle a bit of salt over the peppers, drizzle the rest of the oil over the vegetables and spoon the rest of the tomato pulp over everything. Bake in a preheated oven at 180οC for about 50 minutes.
    Serve with feta cheese on the side.

    Serves 4