Name: Lamb and Mint Gemista
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 4 pcs tomatoes (large, ripe, tops removed and hollowed); 2 pcs bell peppers (large, any color, tops removed and seeded); 300 g ground lamb; 100 g rice (long-grain, uncooked); 2 tbsp fresh mint (chopped); 1 pcs onion (finely chopped); 2 tsp garlic (minced); 2 tbsp tomato paste; 0.5 tsp cinnamon (ground); 2 tbsp olive oil; tsp salt (to taste); tsp black pepper (freshly ground, to taste); 400 g canned crushed tomatoes; 100 ml water; 1 pcs bay leaf

Plump, vibrant red bell peppers overflow with a hearty, aromatic filling of seasoned ground lamb, rice, and fresh mint, baked until tender and glistening in a rustic, earthenware dish.

Prep: 30 min • Cook: 50 min. A hearty, traditional Gemista variation. Tomatoes and peppers are filled with a savory mixture of minced lamb, aromatic rice, fresh mint, and a hint of cinnamon, baked until tender and flavorful.

Preparation time: 30 min
Cooking time: 50 min
Total time: 1 hr 20 min
Servings: 4

Instructions

Prepare Vegetables

1Preheat oven to 180°C (350°F).
2Prepare the tomatoes and bell peppers: Cut off the tops of the tomatoes and gently scoop out the insides, reserving them for later. Cut the tops off the bell peppers, remove the seeds and membranes.

Make the Filling

1In a large bowl, combine the ground lamb, uncooked rice, chopped fresh mint, chopped onion, minced garlic, tomato paste, ground cinnamon, 1 tablespoon of olive oil, salt, and pepper.
2Mix all the filling ingredients thoroughly with your hands until well combined.

Assemble and Bake

1Stuff the hollowed-out tomatoes and bell peppers generously with the lamb and rice mixture.
2Place the stuffed vegetables upright in a baking dish. Pour in the crushed tomatoes and water, and add the bay leaf.
3Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
4Cover the baking dish loosely with aluminum foil.
5Bake for 40 minutes, then remove the foil and bake for another 10-15 minutes, or until the vegetables are tender and the filling is cooked through and lightly browned.

Instructions

Prepare Vegetables

1Preheat oven to 180°C (350°F).
2Prepare the tomatoes and bell peppers: Cut off the tops of the tomatoes and gently scoop out the insides, reserving them for later. Cut the tops off the bell peppers, remove the seeds and membranes.

Make the Filling

1In a large bowl, combine the ground lamb, uncooked rice, chopped fresh mint, chopped onion, minced garlic, tomato paste, ground cinnamon, 1 tablespoon of olive oil, salt, and pepper.
2Mix all the filling ingredients thoroughly with your hands until well combined.

Assemble and Bake

1Stuff the hollowed-out tomatoes and bell peppers generously with the lamb and rice mixture.
2Place the stuffed vegetables upright in a baking dish. Pour in the crushed tomatoes and water, and add the bay leaf.
3Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
4Cover the baking dish loosely with aluminum foil.
5Bake for 40 minutes, then remove the foil and bake for another 10-15 minutes, or until the vegetables are tender and the filling is cooked through and lightly browned.

Nutrition Information

Calories: 550 kcal
Protein: 30 g
Fat: 25 g
Carbs: 50 g

Nutrient	Per serving
Calories	550 kcal
Protein	30 g
Fat	25 g
Carbs	50 g

Tips

For the best texture, make sure the ground lamb is not too lean; a little fat will add moisture and flavor.
You can use leftover tomato pulp from hollowing out the vegetables to add to the sauce for extra flavor.
Serve hot, perhaps with a side of Greek yogurt or a simple green salad for a complete meal.