Baked tomatoes, peppers and eggplant stuffed with rice (jemista me rizi)

Drepano, Asini – rest, vacation, holidays in Greece
5 January 2020
Green peas (arakas laderos)
10 January 2020

Baked tomatoes, peppers and eggplant stuffed with rice (jemista me rizi)


A quite laborious dish, but tasty and healthy.

– 8 vegetables (e.g. tomatoes, peppers, eggplants)
– zucchini, peppers, onions – for filling
– 25 dag of rice
– Parmesan cheese or other grated yellow cheese
– parsley
– salt pepper
– large onion
– a few cloves of garlic

Wash tomatoes, peppers, eggplants. Hollow them out. Keep tomato pulp.

Preparation of the filling:

We wash rice. In a frying pan in olive oil, brown the chopped onion. We add chopped garlic. Then put the washed rice and lightly fry it. Then pour a glass of water and wait a few minutes for the rice to swell. We pull the pan off the heat. We add salt and pepper. We grate zucchini and paprika on a grater – mix. We add finely chopped parsley, grated cheese (Parmesan cheese or other yellow). We pour some tomato sauce from the pulp.

Fill the hollow vegetables with the stuffing prepared this way. We close with a cut off piece and arrange the vegetables in a roasting dish (the cut side down). We give potatoes cut into eighth between vegetables. Put the tomato pulp into the strainer. Holding the strainer over the roasting pan, pour the pulp with water. Water will acquire taste and color from tomato pulp. In a roasting dish, the water should reach ¾ of the height of the vegetables. Salt, pepper and pour olive oil.

Put the prepared dish in a preheated oven for an hour and a half (200-250 degrees). If necessary, we supplement the evaporated water. There will be little left at the end of baking the sauce.

We pull out of the oven, as the potatoes will be soft, the sauce a small amount (vegetables and potatoes will be slightly browned).

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