Steps to Prepare Super Quick Homemade Greek Stuffed peppers (known as “politika gemista” in Greek)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, greek stuffed peppers (known as “politika gemista” in greek). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Greek Stuffed peppers (known as “politika gemista” in Greek) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Greek Stuffed peppers (known as “politika gemista” in Greek) is something which I have loved my entire life.

To begin with this recipe, we have to first 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 cook it.

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

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

Instructions 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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