Gemista (Stuffed peppers and tomatoes)
The stuffed peppers and tomatoes without meat is a traditional oily food that is the star of monks kitchen in the summer months, since in many monasteries these are orchards where seasonal vegetables are grown. It is a fasting food that may seem complicated but in the end it is very easy even for beginners. But how much rice do we put in the fillings and what is the right ratio? For each filling you need about a heaping tablespoon of raw rice. We usually add a little more, if we want to have some filling left over to pour into the pan. See below and the rest of the secrets for this recipe from Mount Athos.
We cut off the tops of the tomatoes and peppers to form caps, but not all the way, so that the caps are not cut off completely.
We empty the seeds from the peppers and the flesh from the tomatoes. We mash the flesh and keep it for later.
We salt the peppers and tomatoes a little and turn them over to drain their liquid.
We peel the eggplant and chop it finely.
We peel the zucchinis and rub them on the grater.
We put the olive oil in a pot and frizzle the vegetables.
We add the mashed tomato, rice, parsley, dill, half cup of water and season with salt and pepper.
We let the filling come to a boil and remove from the heat.
We stuffed the tomatoes and peppers with the stuffing, about 3/4 so there is room for the rice to rise.
We sprinkle the tomatoes and peppers well with olive oil and pour a cup of water into the pan.
We bake the food in a preheated oven for at least one hour, until the rice is cooked. For the first half hour, cover the food with aluminum foil so that the vegetables do not "burn" on top.
We wash the rice well before using it.
When we emptying the tomatoes, we leave a little flesh, so that they do not tear and the filling is lost during baking.
We scatter the remaining filling into the pan.
