Tomatoes and peppers stuffed with herbed rice. Greek summer dish.
Ingredients
Scale
Measurement units
- large tomatoes
- bell peppers
- long grain rice
- onion, diced
- garlic
- fresh mint
- parsley
- olive oil
- pine nuts
- currants
Ingredients
Scale
Measurement units
- large tomatoes
- bell peppers
- long grain rice
- onion, diced
- garlic
- fresh mint
- parsley
- olive oil
- pine nuts
- currants
Instructions
Hollow the vegetables
Hollow the vegetables
Fill and bake
Fill and bake
Tomorrow's Meal
Gemista Bread Salad (Panzanella-Style)
Chilled leftover stuffed vegetables tossed with crusty bread cubes, olive oil, and vinegar for a hearty Mediterranean salad
You'll need to pick up:
Day-old crusty bread (1-2 cups cubes)Red wine vinegar or lemon juice (3 tablespoons)Extra virgin olive oil (3 tablespoons)Fresh herbs: parsley or basil (2 tablespoons chopped)Salt and pepper to taste
Quick overview:
- 1.Cut day-old bread into 1-inch cubes and lightly toast in a 350°F oven for 5 minutes until just crisp
- 2.Cut cold gemista vegetables into bite-sized chunks, keeping some of the filling intact
- 3.In a large bowl, whisk together vinegar, olive oil, salt, and pepper
- 4.Add bread cubes and toss to coat evenly; let sit 5 minutes to absorb dressing
- 5.Add gemista pieces and fresh herbs, toss gently to combine
- 6.Let sit 10-15 minutes before serving to allow flavors to meld
- 7.Taste and adjust seasoning; serve at room temperature or chilled
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