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. 🙂
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
In a large saucepan, saute the onion and garlic. Saute until the onion becomes translucent.
Prepare your peppers or any other vegetable you may be using.
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.
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.
Bake at 350 degrees until the peppers are slightly charred, and softened. (Approximately 45-1 hour.)
You can serve these warm/ cold with fresh Greek yogurt over the top.