Lunch
Gemista (stuffed tomatoes and peppers) with potatoes and feta
593 kcal13 g protein3 ingredients120 minutes
VegetarianFasting-friendly with a swap: no fetaGluten-free (check the labels)
Standard portion: 593 kcal and 13 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Gemista (stuffed tomatoes and peppers) | 1 recipe portion (≈ 460 g) | 367 | |
| Potatoes | 1 recipe portion (≈ 90 g) | 141 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 |
How to make it
Serve Gemista (stuffed tomatoes and peppers). Add potatoes. Add feta.
The recipe for the whole pot: Gemista (stuffed tomatoes and peppers)
4 servings · 120 minutes
- Tomatoes6 large · 1080 g
- Peppers3 · 360 g
- Rice1 cup · 200 g
- Onion1 large · 150 g
- Parsley¼ cup, finely chopped · 15 g
- Mint1 tablespoon, finely chopped · 5 g
- Salt½ teaspoon · 3 g
- Potatoes2 medium · 400 g
- Salt for the potatoesa pinch · 1 g
- Olive oil⅓ cup (80 ml) · 73 g
Seasoning: pepper
- Cut the tops off the tomatoes and peppers and hollow them out. Mash the tomato flesh.
- Sauté the onion in a little oil. Add the rice, the tomato flesh, the herbs and the salt and boil for 5 minutes.
- Fill the vegetables ¾ full and cover them with their tops.
- Put the potatoes, cut into pieces, in between, and add the rest of the oil and 1 glass of water.
- Bake at 180°C for 1½ hours.
The oil is split roughly ⅔ for the Gemista (stuffed tomatoes and peppers) and ⅓ for the potatoes.
