gemista, a traditional dish from greek cuisine, are delicious stuffed vegetables, often bell peppers or tomatoes, filled with a flavorful mixture of rice, herbs, and spices.
our version, blue zone lentil and chickpea gemista, is inspired by this classic dish but made vegan and protein-packed with hearty brown lentils and chickpeas!
gemista, which means “filled” in greek, is typically a comforting and satisfying meal.
the stuffed bell peppers are baked to perfection, creating a beautiful harmony of flavors and textures.
our vegan gemista are stuffed with a savory mix of brown lentils, chickpeas, tomato sauce, and aromatic herbs and spices, making them both nutritious and delicious.
the term “blue zone” refers to regions around the world where people live significantly longer and healthier lives.
these areas, identified by researchers, include places like sardinia in italy, okinawa in japan, and ikaria in greece.
people in blue zones often reach the age of 100 at rates 10 times greater than the united states.
their longevity is attributed to a combination of factors including a plant-based diet, regular physical activity, strong social connections, and a sense of purpose in life.
these blue zone lentil and chickpea gemista are bursting with rich, savory flavors.
the lentils and chickpeas provide a wonderful earthy taste and hearty texture, while the tomato sauce adds a subtle sweetness and tanginess.
the bell peppers become tender and slightly caramelized during baking, perfectly complementing the filling.
each bite is a mix of soft, tender peppers and a chewy, flavorful filling.
making these gemista is a straightforward and fun process.
after preparing the filling by cooking the lentils and sautéing the onion and garlic, you simply mix in the chickpeas, tomato sauce, paste and seasonings.
the bell peppers are then stuffed with this delicious mixture and baked in the oven.
a little vegetable broth and leftover tomato sauce in the baking dish helps to steam the peppers, ensuring they stay moist and tender.
covering the dish with foil for the first part of baking allows the peppers to cook through evenly, and then removing the foil towards the end helps to achieve a slightly charred and caramelized top.
one of the great things about this recipe is its versatility.
you can easily customize the filling based on your preferences or what you have on hand.
if you don’t have brown lentils, green or black lentils would work just as well.
for a boost of greens, you could add some chopped spinach or kale to the filling.
if you’re looking to add more grains, a mix of quinoa or bulgur could be a great addition.
feel free to experiment with different herbs and spices to suit your taste.
these blue zone lentil and chickpea gemista store amazingly, making them perfect for meal prep.
after baking, let the peppers cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
they can also be frozen for longer storage; just be sure to wrap them individually in plastic wrap or foil before placing them in a freezer-safe container.
to reheat, simply warm them in the oven at 350°f (175°c) until heated through.
these vegan gemista are not only a nod to traditional greek cuisine but also a nutritious and satisfying meal that’s perfect for any day of the week.
the combination of lentils and chickpeas makes them filling and packed with protein, while the blend of herbs and spices ensures every bite is sooo full of flavor.
whether you’re following a vegan diet or simply looking to try something new, these blue zone lentil and chickpea gemista are sure to become a favorite.
enjoy making and eating these delicious stuffed peppers, and let the taste of greece inspire your next meal!
if you like my Blue Zone Lentil and Chickpea Gemista, you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
Vegan Spicy Peanut Cashew Salad
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Crowd-Pleasing End of Summer Salad
Delicious Broccoli and Tofu Curry Pasta Salad
Vegan Mexican Street Corn Salad
Good to Glow Fresh Summer Salad
Refreshing and Light Vegan Watermelon Feta Salad
Restaurant Style Vegan Chicken Caesar salad
are you going to make my Blue Zone Lentil and Chickpea Gemista?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories.
6
servings20
minutes1
hour40
minutes6 large red bell peppers
1 cup dried brown lentils
1 can (15 oz) chickpeas, drained and rinsed
1 large onion, finely chopped
3 cloves garlic, minced
1 cup tomato sauce
1/4 cup tomato paste
vegetable broth (for cooking the lentils)
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp ground cumin
1/2 tsp paprika
salt and pepper, to taste
fresh parsley, chopped (for garnish)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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