Vegetarian lovers, this one is for you.
Just experimented with this recipe. I had a million tomatoes at home and said ok, I think I am going to make another version of stuffed bell peppers. Yep, here it is.
Gemista version # 2- Stuffed bell peppers or sweet peppers-
* I used mini sweet peppers because that is all I had. I recommend using the big bell peppers.
Prep time- 20 minutes
Cook time- 35 minutes
Yields- 8 Big bell peppers or 15 mini bell peppers
8 bell peppers or 15 mini sweet peppers
2 cloves of garlic- minced
1/2 cup of olive oil
1/4 cup of red wine
1 tsp. of sugar
1/4 cup of white mushrooms diced
1/4 cup of carrots- diced
1/2 cup of spinach leaves
1/2 cup of grape tomatoes- diced
1/2 cup of tomato juice
1/4 cup of diced white onion
1 tsp. of oregano
1 tsp. of basil
1/4 cup of feta crumbled cheese
1/4 cup of parmesan cheese
Sea salt and pepper to taste
* Tip- you can add in rice, orzo or other vegetables
Prepare your peppers by cutting the end and slicing the center, take out the seeds. Place each pepper on a baking sheet. (Set aside.) Next prepare the rest of the vegetables and dice them. Dice your garlic and add to a medium size pan, garlic, oil, and onion. Let that sauté for about a few minutes, until the onion caramelizes.
Next, add in your vegetables, and herbs. Sauté for about 8 minutes.
When vegetables are done, add in the wine, sugar, and tomato juice. Let sit for another 5 minutes. You want your liquid to evaporate just a bit. Remove from heat. Add your filling to the middle of the peppers. Make sure you fill the pepper to the rim. It is okay if the filling falls out. Fill each pepper. If you have extra filling, you can save that for the next days, or even use it on top of your favorite omelets.
Bake your peppers at 400 degrees for 35 minutes or until golden brown. Let cool and top it off with the cheeses and seasoning. You can serve with tzatziki, or even on top of rice.
Enjoy – Kali Orexi!
*I would love to hear the comments on this recipe, as I came up with this today. Enjoy-
* Ps I added barbequed corn in my recipe. Not sure if you would like the corn, but try it. 🙂