How to Make Appetizing Greek Stuffed peppers (known as “politika gemista” in Greek)

Greek Stuffed peppers (known as “politika gemista” in Greek).

Greek Stuffed peppers (known as “politika gemista” in Greek) highly diverse and own mind taste that unique. Some kinds of Greek Stuffed peppers (known as “politika gemista” in Greek) recipes are also sufficient convenient to process and dont pick up long. Even though not everyone likes Greek Stuffed peppers (known as “politika gemista” in Greek) food, nowadays several people are got attached and like the various Greek Stuffed peppers (known as “politika gemista” in Greek) foods on hand. This could be visible from the number of restaurants that supply Greek Stuffed peppers (known as “politika gemista” in Greek) as one of the dishes. You can have Greek Stuffed peppers (known as “politika gemista” in Greek) using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Greek Stuffed peppers (known as “politika gemista” in Greek)

1. It's of big peppers (I prefer the green ones, but you can also use a mix of green, red, yellow, orange ones).
2. You need of pudding rice.
3. It's of shredded carrot.
4. It's of shredded courgette.
5. Prepare of vine tomatoes chopped finely or blended.
6. Prepare of pine nuts.
7. You need of sultanas.
8. Prepare of big onion finely chopped.
9. You need of potatoes (I prefer Cyprus variety).
10. Prepare of mint finely chopped.
11. Prepare of Parsley finely chopped.
12. Prepare of olive oil.
13. It's of Cinnamon.
14. Prepare of Salt and pepper.
15. It's of water.

Greek Stuffed peppers (known as “politika gemista” in Greek) instructions

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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