Air Fryer Greek Stuffed Tomatoes & Peppers (Gemista)
Gemista: one of the most famous Greek recipes that you should definitely try! Seasonal fresh vegetables filled with a delightful mix of rice and herbs cooked to perfection in the air fryer!
Air Fryer Greek Stuffed Tomatoes & Peppers (Gemista): A Quick, Healthy, and Budget-Friendly Delight! In the realm of traditional Greek cuisine, certain dishes hold an esteemed place, echoing the essence of a Mediterranean summer. Among these culinary gems is Gemista, a timeless classic enjoyed both during the warm summer months and throughout the year. Its popularity rivals that of Moussaka, making it a staple on Greek dinner tables during festive gatherings and everyday meals alike.
For those seeking a healthier culinary option, Gemista stands out as a Vegan-friendly delight. Laden with fresh vegetables, the dish not only bursts with flavor but also offers a wealth of essential nutrients. The absence of meat makes it a lighter alternative, perfect for those looking to embrace plant-based goodness without compromising on taste. The vibrant colors of the stuffed tomatoes and peppers hint at the nutritional richness within, making Gemista a wholesome choice for the conscious eater.
When prepared in the Air Fryer Gemista, undergoes a transformation that significantly reduces the cooking time without compromising on flavor. The active cooking time is a mere 20 minutes, after which you can sit back and let the Air Fryer work its magic. The result? Succulent stuffed tomatoes and peppers with a perfect blend of textures and flavors, achieved in a fraction of the time it would take in a conventional oven.
How to perfect Air Fryer Greek Stuffed Tomatoes & Peppers (Gemista)
The process might initially seem complicated, but it's actually quite straightforward. Begin by cutting off the tops of the vegetables you intend to use, keeping them on the side for later use. Use a spoon to scoop out the flesh of the tomatoes, ensuring the exterior shell remains intact. Place the tomato flesh in a bowl and set it aside. Remove the seeds from the peppers. As the vegetable shells cook in the air fryer following the detailed instructions on the recipe card, simultaneously prepare the rice and herb filling.
In the traditional oven-baking method, you would typically combine the tomato flesh, rice, and herbs in the vegetables and then bake them in the oven. However, given the significantly reduced cooking time in the air fryer, it's impractical for the rice to cook thoroughly in such a short timeframe. Thus, it's necessary to pre-cook the rice using the following method:
For the filling, finely chop an onion and cook it in a frying pan until translucent. Add the rice and cook for 1 minute. Mash the tomatoes' flesh and add it to the pan, along with hot water and the herbs. Cook it similarly to making a risotto for 10 minutes. Once done, fill the vegetable shells with this mixture, place the tops of the vegetables you set aside earlier on top to seal them, sprinkle with olive oil and salt, and cook for 35 minutes. That's it! Your Air Fryer Greek Stuffed Tomatoes & Peppers or Gemista if you prefer will be ready to be enjoyed!
Air Fryer Greek Stuffed Tomatoes & Peppers, also known as Gemista, encapsulate the essence of summer, showcasing the abundance of seasonal vegetables paired with the rich flavors of rice and aromatic herbs! Quick, Healthy, and Budget-Friendly this vegan recipe will definitely become one of your favorites!
- 3 tomatoes
- 3 peppers (red or green bell shaped)
- 1 onion
- 200 g round grain rice
- 2 tbsp olive oil
- 1/2 bunch mint
- 1/2 bunch parsley
- 300 ml water (hot)
- 1 tbsp sugar
- salt
- pepper
Wash the vegetables and cut off the top part with a knife, keeping it aside.
Using a spoon, empty the inside of the tomatoes, removing the pulp and is set aside. Leave some pulp on the tomato skin to prevent it from tearing and opening during baking.
Remove the seeds from the peppers.
Salt the shells of the vegetables that were just prepared and place them in the air fryer basket. Depending on the model of the air fryer, if possible, place them directly on the basket in standing position, to allow air circulation. Add 50ml of water to the basket. Otherwise, place them in a tray and add the same amount of water.
Bake the vegetable skins at 160°C and prepare the filling.
Finely chop the onion.
Puree the tomato pulp in a blender.
In a pan, add the oil and let it heat over high heat.
Sauté the onion for 2-3 minutes over high heat until it becomes translucent.
Add the rice and sauté for 1 minute, stirring constantly.
Add the pureed tomato, mint, parsley, salt, pepper, and hot water. Cook for 10 minutes over medium heat, stirring constantly.
After the 10 minutes have passed open the air fryer and fill the vegetable shells using a spoon without removing them from the basket.
Place the lid that we had set aside on top of the stuffed vegetables, season with salt, and drizzle with oil.
Bake at 180°C for 35 minutes.
Cooking time may vary depending on your air fryer model.