Gemista ladera (Tomatoes and Peppers Stuffed with rice)


6 medium tomatoes
6 medium green peppers

For the mixture:

1 1/2 cup rice
2 medium onions, finely chopped
Parsley, finely chopped
2 tsp raisins
1 cup olive oil
Salt, pepper
Rusk crumbs
1/2 cup olive oil
2 cups tomato juice
1 cup water


Wash the tomatoes and peppers. Cut a thin slice off the stem-ends and follow out the interions. Keep the tomato pulp, and chop it up or puree it in the blender. Mix the rice, onion, parsley, tomato pulp, olive oil, salt and pepper. Fill the vegetables with the mixture, cover them with the lids you have sliced off and arrange them in a baking pan. Pour the tomato juice, water and the rest of the oil over them and sprinkle the lids with rusk crumbs. Bake them in a moderate oven for 1 hour.

We wish to thank Vivi Kalaitzaki, who send us this recipe.

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