FoodCycle volunteer Eugenia Russell sent in this family favourite budget-friendly recipe. “A few years ago, I created a small selection of Greek recipes for my daughter when she went to university. This was both to support her in her efforts to cook from scratch and eat healthy meals, and inspire her to feel connected to her Greek heritage. Gemista (stuffed peppers) can be made in large quantities and are best eaten in the company of good friends. In the old days, when many Greek homes did not have their own ovens, prepared gemista, alongside trays of tyropita and various other baked goods, would be taken to the local bakery who would cook lunch (for a nominal charge) for members of the community. For this recipe, you may want to avoid green peppers.”
Ingredients
1 bell pepper per person, or 2-3 long, florina peppers
1 Spanish (brown) onion for every four peppers, finely sliced
½ cup of long grain rice for every four peppers, measured raw, then cooked
A good handful of parsley, chopped
A handful of cherry tomatoes, halved (optional)
Oil of your choice or butter for preparing the tray
Sea salt and black pepper
Method
1. Preheat the oven to 180. Cut a ‘lid’ off each pepper and hollow out to remove seeds and pith.
2. Fry the onion for a few minutes until cooked but not brown.
3. Mix together the onion, cooked rice and parsley, and cherry tomatoes if using. Stuff the peppers with the mixture.
4. Replace lids. Brush with oil or melted butter and season.
5. Cook in the oven for 45 minutes. Some cooks give it longer. You might like to check the peppers halfway through.
Cook’s tip: breadcrumbs and feta cheese or trahanas soup mix are other good stuffing ideas.
