Greek Stuffed Vegetables/ Gemista
Greek Stuffed Vegetables/ Gemista

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, greek stuffed vegetables/ gemista. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Greek Stuffed Vegetables/ Gemista is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Greek Stuffed Vegetables/ Gemista is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have greek stuffed vegetables/ gemista using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Greek Stuffed Vegetables/ Gemista:
  1. Make ready 2 large tomatoes
  2. Get 1 Bell pepper
  3. Prepare 2 zucchini
  4. Get 2 eggplants
  5. Prepare 1 potato, cut in quaters
  6. Prepare 1 large onion
  7. Make ready 1 1/4 cup rice
  8. Prepare 2 tbsp tomato paste
  9. Make ready 1 cup water or tomato juice
  10. Make ready 1/4 tsp all spice
  11. Prepare chopped parsley
  12. Get chopped mint
  13. Make ready dill
  14. Get oregano
  15. Take salt and pepper
Instructions 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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