Gemista ( Greek Stuffed Peppers)

What’s new with Kouzounas Kitchen blog. We are updating our blog, with a new theme shortly, as well as going full recipe mode three times a week. We will update shortly on which days we will post a new recipe. Have a recipe request?? Email chef Krystina at kouzounaslive@gmail.com. We are still on Summer vacation mode, so these new changes will take effect sometime beginning of October.

 

One of my all time favorite Greek recipes is gemista. You can stuff almost any kind of vegetable, and the most common are tomatoes and peppers. I have been using zucchini, squash and eggplant too.

This recipe is best during the Fall and Winter time, but you can also enjoy it during the cooler Summer days.

 

Gemista (Greek Stuffed Peppers) Recipe

~Vegetarian Friendly~ Traditional gemista is not typically vegetarian, but for years I have enjoyed it with just vegetables, and rice. I switched up the rice with Italian farro and love it. I hope you do too. 🙂

Ingredients:

  • 5 large bell peppers, remove seeds and reserve tops
  • 2 cloves garlic, minced
  • 1 white onion, finely chopped
  • 12 oz Italian farro, cook according to package directions
  • 1 can diced tomatoes
  • 3 tablespoons of red wine
  • 1/4 cup currants/ raisins
  • 2 tablespoons clover honey
  • 3 tablespoons toasted pine nuts chopped
  • Handful of fresh basil/ fresh mint, chopped
  • 1 Tablespoon Greek oregano
  • 1 tsp cumin
  • Salt & Pepper to taste
  • Extra virgin olive oil

Method:

  1. In a large saucepan, saute the onion and garlic. Saute until the onion becomes translucent.
  2. Prepare your peppers, or any other vegetable you may be using.
  3. In the saucepan,  add the tomatoes, currants, honey, herbs, and spices. Simmer until mixture comes together. Add the farro and wine into the tomato mixture, and then remove from heat.
  4. Place peppers into a baking dish that is lightly greased with olive oil. Fill peppers with tomato mixture. Pour 1/2 cup of water over the peppers, and drizzle with olive oil. Season with salt and pepper.
  5. Bake at 350 degrees until the peppers are slightly charred, and softened. (Approximately 45-1 hour.)
  6. You can serve these warm/ cold with fresh Greek yogurt over the top.

Kali Orexi!

 

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23 thoughts on “Gemista ( Greek Stuffed Peppers)

  1. I’m planning my return to Crete and looking forward to shopping weekly in the farmer’s market. This is one of the first dishes I’ll cook. Reblogged on my website so others can enjoy it too. Thanks, Krystina. X

    Liked by 1 person

      1. When you go to Chania are you flying in to the airport there? It’s too far for me to get to Chania but if you are flying in via Heraklion I can meet you there, even if just for a coffee. If your plans change,and you get to spend longer on Crete, then I can get to you. X

        Liked by 1 person

  2. Hi Kyria Krystina,
    I discovered your lovely website via a mutual friend Ekaterina Botziou and the Greek wives club, and I am glad I did. Being a Cypriot MAN,(please don’t hold that against me 🙂 ), I love Greek/Cypriot food. I tried your version of ‘Gemista’ and thought they were very tasty, the only thing I can fault is that I did not make enough of them!! 🙂 Power to your Greek elbow.

    Liked by 1 person

    1. Hi Chris,
      Very nice to meet you through my friend Ekaterina. She is a dear friend of mine.

      Oh I just met a Cypriot lady at my booth in Apple Hill, CA. I am surrounded by Cypriots lol.
      Ohhh you tried the Gemista? Wow, that makes me very happy. Did you get a chance to snap any photos? If so, would love to share them on my social media. Lets connect on Fb, if you have a page?

      Thank you for stopping by!! Harika Poly!
      -Krystina

      Like

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