During winter season (and other seasons as well) when landing at Schiphol, Amsterdam’s airport, the plane dives in a thick grey cloud layer and most of the times it get a bit shaky too, getting you ready for what it comes. “You are busted”, it says. Don’t get me wrong, especially with the climate change and the 5+ years of living here in NL, everything has significantly changed and the sky is not so often grey, I can’t complain. It’s because of this photo in my mobile, the one with the blue summer sky. A square piece of blue in my phone. And the next one had also sun and salty island wind mixing my hair and lots of freckles. I had to do something, freeze time, stop today’s winter time change. I made ‘gemista’. Worlds summer food ever – happy winter!
the recipe
1h.
- 5 green bell peppers
- 3 tomatoes
- 2 red paprika
- 2-3 potatoes
for the stuffing
- 150gr. arborio rice
- 1 big onion (minced)
- juice of 3 tomatoes
- 3tbsp. minced dill
- 3tbsp. minced mint
- 2tsp. dry mint
- 8tbsp. olive oil
- salt
- black pepper
- appr. 300ml water
directions
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Preheat your oven at 180 degrees C and prepare a 30x20cm or similar size round baking pan.
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Remove the upper part of each vegetable you want to stuff carefully creating a lid. Remove all seed from peppers. Remove the juicy part from the tomatoes and keep it aside to add in the stuffing mixture. Add a bit of salt in the inner part of the vegetables and place them in the baking pan.
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Add the olive oil and minced onion in a pot and sauté the onion for 2’. Add the rest of the stuffing ingredients and let simmer for 2’. (You can also skip this step and simply mix all filling ingredients in a bowl.)
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Fill up each vegetable and place carefully in the baking pan with the vegetable lid on top.
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After placing all stuffed vegetables and if there is still empty room in the pan you can add some potatoes to fill in the gaps.
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Sprinkle all with some extra olive oil and add 3-4tbsp. of water.
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Bake for at least 1h…
And enjoy!
Tips!
Serve with Feta cheese!
kitchenhabits.com 