Vegan Gemista
- Misaki Matsuura
- Jul 23
- 2 min read
Updated: Nov 16
Vegan Gemista (Greek Stuffed Peppers)
Ingredients (Serves 3 main or 6 small )
3-4 large bell peppers (about 500g)
For the filling:
30g olive oil
100g basmati & wild rice (soaked for 30 minutes.)
50g onion, finely chopped
2 cloves garlic, minced
50g zucchini, grated
200g medium tomato or 150g canned diced tomatoes
5g salt
20g dill finely chopped
1/2 tsp oregano
1tsp cumin powder
2tsp vegan broth (powder)
1tsp sweet paprika powder
30g soy schnitzel (alnatura/fine) dried.
125g water
For roasting potatoes and the sauce
3g salat
3g raw cane sugar
15g rapeseed oil with lemon flavor
1/2 tsp oregano
1 cup water
1 tbsp tomato paste
2 medium potatoes(300g), cut into wedges
Instructions
Slice the bell peppers and remove seeds. Keep the stems.
Pre heat oven for 220°C
Rinse mixed rice and soak in water for 30 minutes.
Place bell pepper cups on top of the potato wedges.
Mix all the ingredients of the potatoes in a glass baking tray.
Make the filling
In a pan, heat olive oil. add all the filling ingredients.
Just warm it.
7.Stuff the peppers and bake
Drizzle some olive oil, pour ½ cup water or broth into the baking dish.
Cover the baking tray with foil and bake at 220°C for 45 minutes.
Scoop the flavorful sauce from the bottom of the dish and pour it over each pepper. (This helps the peppers become tender while keeping the potatoes crispy.)
Then uncover the foil and then bake it at 175°C for another 45 minutes
until the tops are browned and the peppers are tender.
Serve:
Let them cool slightly before serving. Gemista tastes even better the next day, and can be eaten warm or at room temperature.
UP DATE
At a different event, I pressure-cooked stuffed peppers in an Instant Pot.
It took only 9 minutes to cook them. I’d say the grilled version is tastier, but pressure cooking is so much faster — so for everyday meals, I usually pressure-cook them. (You could use tomato as cup as well. This is the image before cooking)
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