Gemista: Greek Stuffed Tomatoes & Peppers Classic Comfort Food

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides protein while being lower in fat.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in calories and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

rice

🥗Healthier: cauliflower rice

💰Cheaper: barley

Cauliflower rice reduces carbs while adding fiber.

Finely chop an onion and cook it with olive oil over medium heat until soft and golden.

Grate garlic cloves and add them to the cooked onions, warming them through without burning.

Add ground beef to the skillet and cook until browned.

Stir in canned tomatoes and season with salt, black pepper, and crushed red pepper flakes, cooking until the meat is fully cooked and the sauce thickens.

Rinse basmati rice under cold running water until the water runs clear, then drain.

Add the rinsed rice to the meat mixture, season with more salt, and add a cup of water. Cook for 7-8 minutes until the rice is halfway cooked.

Remove from heat and stir in finely chopped parsley, mint, and dried dill. Set aside to cool.

Cut the tops off the bell peppers and tomatoes, and scoop out the insides. Save the tops of the bell peppers and the filling from the tomatoes.

Peel and cut russet potatoes into wedges, season with salt, pepper, and olive oil, and place them in the baking pan.

Fill the prepared vegetables three-quarters full with the rice and meat filling, pouring any remaining sauce on top.

Drizzle with olive oil and season with salt if desired. Cover with foil and bake at 400°F for 1 hour.

Remove the foil and bake for an additional 45 minutes to 1 hour until the vegetables are tender and the filling is fully cooked.

Let the dish rest before serving to allow flavors to settle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens