Steps to Prepare Favorite Greek Stuffed peppers (known as “politika gemista” in Greek)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, greek stuffed peppers (known as “politika gemista” in greek). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Greek Stuffed peppers (known as “politika gemista” in Greek) is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Greek Stuffed peppers (known as “politika gemista” in Greek) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have greek stuffed peppers (known as “politika gemista” in greek) using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Greek Stuffed peppers (known as “politika gemista” in Greek):

1. Make ready 6 big peppers (I prefer the green ones, but you can also use a mix of green, red, yellow, orange ones)
2. Prepare 7-8 spoons pudding rice
3. Make ready 1 shredded carrot
4. Take 1 shredded courgette
5. Take 6 vine tomatoes chopped finely or blended
6. Get 50 gr pine nuts
7. Make ready 60 gr sultanas
8. Take 1 big onion finely chopped
9. Make ready 2 potatoes (I prefer Cyprus variety)
10. Take 10 leaves mint finely chopped
11. Take 80 gr Parsley finely chopped
12. Prepare 1 cup olive oil
13. Get Cinnamon
14. Get Salt and pepper
15. Get 2 cups water

Steps to make Greek Stuffed peppers (known as “politika gemista” in Greek):

1. Cut the top part of the peppers in order to open them and clear them from their seeds.
2. Add 3 spoons of olive oil in high heat and add the chopped onion. Let it cook for about 3 mins till it becomes glossy. Add the carrot, the courgette, the rice, half of the blended tomatoes, 1 cup water, salt, pepper, cinnamon. After 7-8 mins add the sultanas, pine nuts, parsley, mint and some more water if needed and let it ver heat for another 2-3 mins.
3. Cut the potatoes as shown below and put them in a baking tray. Then, stuff the peppers with the rice mixture (fill the 3/4 of each pepper). If any stuffing left, mix it with the potatoes. Pour the remaining olive oil, 1.5 cup of water and the rest of the tomato blend in the tray. Season with salt and pepper.
4. Cook it in the oven for about 70mins at 180degC. Keep an eye cause you may need to add water for the potatoes. Ideally, cover the tray with a piece of foil for the first 30-40 mins and then remove it so that the peppers and potatoes take a nice colour. Enjoy!
5. Tip: instead of peppers, you can use beef tomatoes, courgette, aubergines. You will need to dig the veggies with a spoon so as to make space for the stuffing. In the summer, when the tomatoes are seasonal, I choose beef tomatoes and green peppers. Also, in case you use these veggies, the part of the veggies that you remove can be grated and added in the stuffing.

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