Stuffed Peppers (Gemista)

Here’s a go-to dinner recipe that even the most inexperienced chef can master. In Greek they’re called Gemista, which means stuffed. Every summer, Yiayia would prepare gemista (using tomatoes and red and green bell peppers) that would be waiting for us when we returned home from a day at the beach. We’ve never tried our hand at stuffed tomatoes, and have tweaked the traditional Greek recipe here, but Yiayia was spot on (as usual) in knowing that this is a satisfying (and simple) meal to make for a large group of hungry bellies. Fill your gemista with rice (like Yiayia), quinoa or couscous, and add any diced veggies and protein that you have on hand – beans, ground meat, chopped sausage – and sub the feta cheese for goat cheese, or really any cheese you’re craving.

4 bell peppers, tops cut off and seeds scooped out

2 cups quinoa, cooked
1 cup chick peas, cooked
1 cup diced mixed veggies (we used green beans, carrots, corn & red onion)
1 cup sun dried tomatoes, chopped
1/2 cup feta
1 teaspoon oregano
1 teaspoon cumin
Salt & pepper

Preheat oven to 350 degrees
Place peppers (no tops) in a pot, cover with water and bring to a boil
Boil for about 10 minutes (this will soften the peppers), remove from water and let cool
Cook quinoa, sauté veggies and combine, stirring in chick peas

Sprinkle quinoa mixture with cumin, salt & pepper
Spoon quinoa mixture in to peppers, filling half way, sprinkle with feta

Fill peppers to top with quinoa mixture and top with more feta, sprinkle with oregano

Place peppers in a baking dish, cover each pepper with its top
Bake for ~20 minutes until peppers are slightly browned
…Or remove after 10 minutes just as the cheese is melting if you’re starving like we were.


2 thoughts on “Stuffed Peppers (Gemista)

  1. Pingback: Almond protein bites | our snacks

  2. Pingback: Greek Recipe Roundup – Opa! | our snacks

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