Greek · Dinner
Stuffed Vegetable Bowl with Rice
Cooked white rice mixed with tomato, herbs, pine nuts and feta fills hollowed bell pepper and tomato, then baked until the shells soften. Served warm with olive oil drizzle, this Greek gemista draws bright, savoury character from lemon, dill and mint.
$4
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
415Calories
12.2gProtein
15.3gFat
63.4gCarbs
13.1gSugar
9.2gFiber
495mgSodium
10mgChol
3.3gSat Fat
1045mgPotassium
160mgCalcium
3.3mgIron
0.1mcgVitamin B12
189mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
gluten-free
low-chol
Instructions
1
Prep
Slice the top off the bell pepper and tomato, scoop out seeds and flesh, and set the hollowed shells upright in a small baking dish.
2
Sauté
Warm the olive oil in a small skillet over medium heat, add the onion and garlic, cooking for 3 minutes until translucent and fragrant.
3
Build
Chop the reserved tomato flesh, dill, mint, parsley and tomato paste, then stir into the skillet with rice, pine nuts, salt and black pepper; cook 2 minutes.
4
Bake
Roast at 375°F for 40 to 45 minutes until the pepper skin blisters and the filling is heated through with a golden crust.
5
Plate
Transfer the stuffed vegetables to a bowl, scatter feta on top, and drizzle with olive oil before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked white rice
- 22 large bell pepper
- 22 medium tomato
- 4 tbsp4 tbsp dill
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp parsley
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 oz28g feta
- 2 tsp2 tsp tomato paste
- 1/2 cup120ml vegetable stock
- salt, to taste
- black pepper, to taste
