Ingredients

Scale

Tomatoes & Bell Peppers (or Eggplant or Zucchini) to stuff
1 Tablespoon extra virgin olive oil
6 – 8 cloves garlic, peeled & chopped
1 sweet onion, peeled & chopped
1 cup chopped zucchini or eggplant
4 teaspoons Greek seasoning
1 teaspoon smoked paprika
1 teaspoon oregano
1/4 teaspoon cinnamon
2 cups chopped tomato pulp (from the insides of the tomatoes)
Optional: 1/2 – 1 lb. ground beef, venison or lamb
2 cups cooked brown rice
4 Tablespoons pinons (a.k.a. pine nuts), toasted
About 10 fresh mint leaves, chopped (or basil)
Optional: 2 – 3 potatoes, sliced
1/2 cup (or more) of extra virgin olive oil
For serving: Tzatziki sauce (recipe here)

Instructions

Select a casserole pan or high-rimmed baking dish. Start by arranging your vegetables in the pan, remembering if you’re using peppers, you’ll need twice as much space for each pepper.
Prepare the veggies for stuffing by cutting the bell peppers in half lengthwise and clearing out the pulp and seeds. For tomatoes, cut the top off as a slice, then cut carefully around the edges, cutting about half to 2/3 the way down so as not to pierce the sides. Use your fingers or a grapefruit spoon to spoon out the pulp and insides of the tomato, leaving the shell empty. For eggplant and zucchini, use a similar method as tomatoes except go sideways like the peppers.
Heat a Tablespoon of olive oil in a wok or large saute or frying pan. Add the chopped onion and saute until soft and translucent, then stir in the garlic, zucchini or eggplant and seasonings. Cook until tender, then add the tomatoes and cook for 15- 30 minutes, stirring occasionally, until the sauce begins to thicken.If using meat, make a well in the center and add the meat and cook until browned.
Stir in the rice and cook a bit more until the moisture is absorbed, then add the mint and pinons. Add seasonings and salt & pepper to taste.
Stuff this lovely filling into your prepared veggie shells, letting it heap up, placing each stuffed veggie in your prepared pan as you go. Add the reserved tops from the tomatoes. Pour olive oil into the bottom of the pan, then arrange the potatoes along the bottom of the pan in the empty spots.
Bake at 350 F./180 C. for about 60 – 75 minutes or until the peppers and potatoes are tender. Let cool to lukewarm before serving. If desired, serve with tzatziki or crumbled feta on top, with fresh mint or basil leaves for garnish. Save the flavorful olive oil for future gemista or to use in soups, sauces or other dishes. Serve with dollops of tzatziki on top. It’s even better the next day. Reserve the flavorful olive oil from the bottom of the pan for other dishes (stored in the fridge).

Notes

Cheater/small batch meaty method using leftovers: Stir together 1 cup Moussaka sauce (recipe here), 1/2 cup chopped leftover zucchini (I like to use my grilled zucchini) and 1/2 – 1 cup leftover cooked brown rice along with 4 fresh chopped mint or basil leaves and 2 Tablespoons toasted pinons. Stuff the filling into as many veggies as you like for a single meal, don’t forget to pour some olive oil into the dish for cooking and reserve any leftover filling for future meals.

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