Greek Gemista from the Nordic Society

General
500g baby potatoes
2tbsp olive oil
Salt
Pepper

For the vegetables
6 tomatoes
4 green bell peppers

For the filling
4tbsp olive oil
350g round grain rice
(500g ground beef)
400ml water
2 cloves of garlic
1tbsp tomato paste
Salt, generous amount
Pepper, generous amount
1 bunch parsley

To assemble
2tbsp olive oil
200ml water

Top Tip!

This recipe is vegetarian and serves 4-6 people. My top tip would be to buy good vegetables, especially tomatoes, from a farmers’ market if you can - they’ll make your dish much juicier.

1. Preheat the oven to 180˚C.
2. Cut the potatoes into wedges.
3. Season with salt and pepper. Spread them in a baking dish and set aside.
4. Slice off the top of the peppers and tomatoes. Carefully scoop out the flesh, making sure you do not rip the outer shell. Place them in the baking dish with the baby potatoes.
5. Finely chop or blend all the inner layers of the peppers and tomatoes that you removed. Put them in a bowl and set aside until needed.
6. Place a pan over high heat and add 4tbsp olive oil.
7. Thinly slice the garlic, add to the pan and sauté.
8. Add the ground beef and cook until it has a darker colour. Add a generous amount of salt and freshly ground pepper, since you will be adding the rice also and it needs a good amount of seasoning.

9. Add the rice and sauté for 3-4 minutes, until it turns light golden.
10. Add the tomato paste and sauté.
11. Add 400 ml of water. Let it simmer for 5 minutes. Stir, remove from heat, and add the reserved tomato flesh. The rest of the cooking will take place in the oven.
12. Finely chop the parsley and add to the pan. Stir.
13. To assemble, use a spoon to add the filling to the vegetables. Fill them ¾ of the way because the rice will expand while cooking.
14. Add 200ml of water to the pan and drizzle with olive oil.
15. Cover with aluminium foil and bake for 60 minutes.
16. Remove the foil and bake for another 10-20 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
17. To serve, drizzle with some extra virgin olive oil.