Greek Stuffed Vegetables/ Gemista
Greek Stuffed Vegetables/ Gemista

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, greek stuffed vegetables/ gemista. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Greek Stuffed Vegetables/ Gemista is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Greek Stuffed Vegetables/ Gemista is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook greek stuffed vegetables/ gemista using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Greek Stuffed Vegetables/ Gemista:
  1. Get 2 large tomatoes
  2. Prepare 1 Bell pepper
  3. Make ready 2 zucchini
  4. Get 2 eggplants
  5. Get 1 potato, cut in quaters
  6. Make ready 1 large onion
  7. Take 1 1/4 cup rice
  8. Get 2 tbsp tomato paste
  9. Get 1 cup water or tomato juice
  10. Get 1/4 tsp all spice
  11. Prepare chopped parsley
  12. Take chopped mint
  13. Make ready dill
  14. Prepare oregano
  15. Take salt and pepper
Steps to make Greek Stuffed Vegetables/ Gemista:
  1. Slice off and save the tops of the vegetables. Spoon out the insides and save the pulp from all vegetables. Try not to pierce the skin. Sprinkle the insides with salt and arrange the vegetables with potato in dish
  2. Finely chop the scooped out insides. Grate onion and add to pan to cook in oil till softened, 4 minutes. Add the flesh of the vegetables cook stirring frequently for 10 minutes.
  3. Lower heat, stir in rice, herbs, tomato paste, all spice and season with salt and pepper. Dont cook for longer than a few minutes. Remove from heat and preheat oven to 350°F. Fill vegetables with mixture, about 1/2 - 3/4 full and cap with top of respective veggie. Sprinkle with olive oil. Add water to the pan, about half a cup to a cup, and cover with tinfoil. Bake for 2 hours (or until lightly browned). Continue to add water to prevent sticking.

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