Gemista are a Greek stuffed veggie that can be made in so many tasty ways. They're perfect for summer as a side dish or main course.
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GET THE RECIPE
Preheat oven to 375F and set a large baking dish aside. Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl.
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Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add to the large mixing bowl with the onion and garlic. Prepare the vegetables according to recipe.
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Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes and add those with the tomato juices to the large mixing bowl with the onion and garlic.
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To the onion and garlic mixing bowl add the rice, mint, parsley, vegetable stock paste, salt and pepper and 4 tbsp olive oil.
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Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
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Spread out the potato wedges around the vegetables and season with salt, peppers and 1/2 tbsp dried oregano.
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Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 1/2 cup of water to the pan.
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Drizzle 4 tbsp olive oil over everything. Bake in the oven for 1 ½-2 hours until the rice is cooked and potatoes are tender (check at 1 hour).
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Serve with potatoe wedges from the pan and enjoy.
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