Stuffed peppers with minced meat and rise (Gemista with kima & rizi)
8 green peppers
¾ cup olive oil
1 onion finely chopped
3-4 spring onions finely chopped
400gr minced beef
2cups white rice
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.