Greek Stuffed Peppers and Tomatoes. (Gemista)

45

Greek Stuffed Peppers and Tomatoes. (Gemista)

Chef Sammy
Course Appetizer
Cuisine Italian

Ingredients
  

  • 6 large Colored Bell peppers hollowed out
  • 6 Tomatoes hollowed out
  • 1 lb Ground beef lean
  • 1/2 cup Olive oil
  • 1 teaspoon Oregano
  • 1 teaspoon Red chilies crushed
  • 1 bottle Pasta sauce
  • 2 Onions sliced
  • 8 cloves Garlic crushed
  • Salt
  • Pepper
  • 1 Lemon juice
  • 1/2 packet Orzo
  • 4 Potatoes sliced into thick wedges
  • 1 cup Chicken stock

Instructions
 

  • Heat olive oil in your instant pot on sauté mode Add onions and garlic.
  • When they are translucent and fragrant add your meat and stir.
  • Add salt, pepper, crushed red chilies, umami powder & oregano.
  • Add your pasta sauce stir well.
  • Turn off sauté mode and close your lid and set to manual pressure.
  • Cook for 20 minutes and quick release.
  • In the meantime boil water and cook your orzo till it’s done.
  • Drain and set aside.
  • Your beef mixture should be ready now.
  • You will now add the orzo to your meat and mix well.
  • Oil your baking dish and set out your hollowed out tomatoes and peppers on it.
  • Fill your peppers and tomatoes with the filling.
  • Take your chicken stock and pour it in the bottom of your baking dish and pour some olive oil on top of it.
  • put your sliced onions and potatoes in between the peppers and tomatoes.
  • Cover with foil and bake for about 45 minutes covered and then remove the cover and bake for 20 minutes more.
  • Squeeze the lemon juice on top of the peppers and potatoes and serve hot.
Keyword Quick Meal

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