Gemista (Stuffed Peppers) Recipe

You don't have to be a vegetarian to appreciate the beauty of a pepper. Peppers are incredibly versatile, and you can cook them in so many different ways, or you can even eat them raw. Whether you're using them as a filling for fajitas or cutting them into strips and dipping them in veggie dip, they hit the spot every time. Another great part of peppers is their health benefits. According to WebMD, peppers are packed with vitamins, folic acid, and fiber. What's not to love? These stuffed peppers, also known as gemista, are filled with rice, ground beef, and other veggies, making them a filling yet healthy meal that the whole family can enjoy.

Recipe developer Catherine Brookes of Blue Sky Eating came up with this wonderful recipe that checks all the boxes. Veggies? Check. Meat? Check. Rice? Check. "These roasted peppers and tomatoes are stuffed full of the most delicious herby, meaty filling and the garlicky tomato sauce just tops it off perfectly," Brookes raves. And, you can eat it as a meal or an appetizer. "One tomato or pepper on its own could certainly work as an app, but for me one of each worked great as a full meal and filled me up," she says. 

Start things off with a trip to the grocery store. You will need large beef tomatoes, green bell peppers, olive oil, tomato puree, salt, white pepper, sugar, onion, zucchini, carrot, garlic, ground beef, a can of chopped tomatoes, white rice, oregano, vegetable stock, pepper, and chopped fresh parsley.

You will need a cutting board and a sharp knife for this step. Carefully slice the tops of the peppers and the tomatoes and set them aside. Do not throw away the "lids," you will need those later. 

Be sure to hollow out the peppers and discard the middles. Then, use a spoon or knife to scoop out the tomato flesh and place it straight into the food processor. "I would say using the flesh of the fresh tomatoes in the sauce makes it taste extra special," Brookes says. "The perfect balance of sweet, juicy and acidic!" 

There are still a few more things to add in with the tomato flesh. Toss in the olive oil, the tomato puree, three cloves of garlic, one teaspoon of salt, white pepper, and sugar. Turn on the food processor and blitz until smooth. This shouldn't take more than a few seconds.

Since the tomato sauce is good to go, pour it into the bottom of a large roasting pan and place the hollowed-out peppers and tomatoes on top.

Place a high-sided frying pan on your stove and drizzle in the remaining 2 tablespoons of olive oil. Turn the heat to medium and toss in the onion, zucchini, and carrots. Continue cooking the veggies for about 10 minutes, so they get nice and soft.

Then, add the remaining two cloves of garlic and cook for 1 more minute. Be sure you constantly stir the mixture to distribute the garlic well.

There are still a few more ingredients that make up the filling for the peppers. Add the ground beef and crank up the heat to high. Use a wooden spoon to break apart the meat as it cooks. Continue cooking the beef until it's thoroughly cooked through and starts browning. "You could sub for beans or a vegan meat alternative if preferred," Brookes notes. 

Then, dump in the rice, oregano, canned tomatoes, and vegetable stock. Stir well and once the liquid starts to boil, reduce the heat to simmer and cook for 10 minutes. At this point, you can also preheat your oven to 400 F.

To season the filling, add some chopped parsley, salt, and pepper to taste. Then, spoon the filling mixture into the prepared peppers and tomatoes, and place the tops (or lids) back on.

Cover the roasting tray with foil and bake for about 40 minutes. Then, remove the foil and bake for an additional 40 minutes.

Once your timer dings, remove the peppers from the oven and spoon the tomato sauce over the top. Now, you can plate and serve as you wish. Thanks to the delicious filling, these peppers are great for a meal, and Brookes gives a great pairing suggestion. She recommends serving these peppers "with a fresh green salad or tortilla chips and guac." 

Be sure to keep your leftovers! "They should keep well up to 2 days in the fridge. Reheat in microwave or oven," Brookes shares.