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#TOP Taste
Stuffed tomatoes and peppers with TOP Balsamic Cream Tomato and Herbs (Gemista) With tomatoes and peppers from Samos island, this Greek traditional recipe becomes even more amazing!

STUFFED TOMATOES AND PEPPERS WITH TOP BALSAMIC CREAM TOMATO AND HERBS (GEMISTA)

INGREDIENTS
  • 6 tomatoes
  • 6 green peppers
  • 250ml Horio Koroneiki variety olive oil
  • 400 gr rice
  • 2 garlic cloves, mashed
  • 1 finely chopped onion
  • 100 gr chives, finely chopped
  • 5 gr grated cinnamon
  • 125 gr raisins
  • 100 gr roasted pine nuts
  • 100 gr roasted almonds
  • 60 gr TOP Balsamic Cream Tomato and Herbs
  • 250 gr tomato paste
  • 30 gr finely chopped parsley
  • 20 gr finely chopped mint
  • Salt
  • Black ground pepper
  • 20 gr sugar

EXECUTION

  1. Slice top and bottom parts of tomatoes and peppers (like a lid) and save it for later. Deseed peppers, discard seeds, remove the insides of tomatoes and save it as well.

  2. Warm 50 ml Horio Koroneiki variety olive oil in a large pot. Add onions and sauté for 3 minutes. Add rice, garlic, cinnamon, raisins, pine nuts, almonds, TOP Balsamic Cream Tomato and Herbs and tomatoes you saved earlier. Pour some water to cover ingredients and simmer for 10-12 minutes until rice softens and most liquids evaporate.

  3. Spice with salt and pepper, add parsley and mint and remove from heat. Preheat the oven at 190C. Drizzle tomatoes and peppers with sugar, stuff vegetables with rice mixture and cover with their lids. Arrange in a baking pan and add water to cover tin’s base all over.

  4. Drizzle with the rest of Horio Koroneiki variety olive oil and bake for 50-60 minutes until soft. Drizzle vegetables with olive oil while cooking, trying not to move them and scatter the stuffing.

TYPE OF MEAL

Food

TYPE OF MEAL

Casserole

COOKING TECHNIQUE

Oven / Baked, Stewed

OCCASIONS

Big Groups

INGREDIENTS

Herbs, Spices, Nuts, Rice, Vegetables

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC CREAM TOMATO AND HERBS

RECIPE HAS BEEN MADE WITH

TOP BALSAMIC CREAM TOMATO AND HERBS
INGREDIENTS
  • 6 tomatoes
  • 6 green peppers
  • 250ml Horio Koroneiki variety olive oil
  • 400 gr rice
  • 2 garlic cloves, mashed
  • 1 finely chopped onion
  • 100 gr chives, finely chopped
  • 5 gr grated cinnamon
  • 125 gr raisins
  • 100 gr roasted pine nuts
  • 100 gr roasted almonds
  • 60 gr TOP Balsamic Cream Tomato and Herbs
  • 250 gr tomato paste
  • 30 gr finely chopped parsley
  • 20 gr finely chopped mint
  • Salt
  • Black ground pepper
  • 20 gr sugar
TYPE OF MEAL

Food

TYPE OF MEAL

Casserole

COOKING TECHNIQUE

Oven / Baked, Stewed

OCCASIONS

Big Groups

INGREDIENTS

Herbs, Spices, Nuts, Rice, Vegetables

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