We’ve talked about “GEMISTA” before, which are all those different mediterranean and/or greek versions of stuffed vegetables, sometimes vegetarian and sometimes not. This partcicularly green bell pepper version is my favorite, stuffed with beef and rice and a larger mix of different grated vegetables inside, with more fresh herbs, spices and a simple broth made with the leftovers, to acccentuate and link the overall flavors.

Too much attention is focused on red peppers which are sweeter. Waiting all that extra time for them to change from green to yellow, then orange and finally red. For me, nothing compares to that fresh flavor of green peppers, whether in sandwiches, salads, dips and other prepared dishes. I should simply roast green peppers all summer long and store them in oil and vinegar since prepared red roasted peppers are inexpensive and available everywhere, all year long. 

Many restaurants in Greece as well as a few traditional greek restaurants outside Greece, display this large dish directly in its baking dish, in their display counter, alongside other prepared dishes that time a long time to cook. What you basically see in the display counter is everything that is oven-baked and prepared fresh that same day and also how much is left of that dish, if you’d like to order some for yourself, whether to be enjoyed at the restaurant or taken away, like from a caterer, to be enjoyed in your own home instead. I’ve always appreciated that approach of “here is what is available and fresh today” and “if there isn’t enough today, because many other people ordered it too, then pass by again tomorrow for a fresh new batch”. 

This recipe is made up of 4 parts : the green bell peppers to contain the stuffing; the stuffing that is made with more grated green pepper as well as hints of carrot, fennel, celery, the crushed tomatoes, many fresh and dried herbs and spicesas well as the rice; a simple broth, made up of all the vegetable, herb stalks and meat remains (if grinding your own meat) to give the rice the liquid needed to expand; the potato wedges that suck up the extra juices and hold the stuffed peppers in place and upright.

It’s a very straightforward recipe requiring one deep pan for the stuffing and one large baking dish or roasting pan for the oven-baking and if you have a baking dish with a lid, it’s even better and you could avoid using the aluminum foil altogether to seal the dish.

By the way, “GEMISTA” means “STUFFED” and even though the portions seem lower in weight or smaller, the dish is extremely filling for 4 servings and could actually serve and satisfy 5 or 6 people too and thus everybody’s stomachs will equally be stuffed ... :)