Gemista/ Greek Stuffed Vegetables Recipe

Name: Gemista/ Greek Stuffed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes; 1 Bell pepper; 2 zucchini; 2 eggplants; 1 potato, cut in quaters; 1 large onion; 1 1/4 cup rice; 2 tbsp tomato paste; 1 cup water or tomato juice; 1/4 tsp all spice

Servings: persons

1
Slice off and save the tops of the vegetables.
2
Spoon out the insides and save the pulp from all vegetables.
3
Try not to pierce the skin.
4
Sprinkle the insides with salt and arrange the vegetables with potato in dish
5
Finely chop the scooped out insides.
6
Grate onion and add to pan to cook in oil till softened, 4 minutes.
7
Add the flesh of the vegetables cook stirring frequently for 10 minutes.
8
Lower heat, stir in rice, herbs, tomato paste, all spice and season with salt and pepper.
9
Dont cook for longer than a few minutes.
10
Remove from heat and preheat oven to 350F.
11
Fill vegetables with mixture, about 3/4 full and cap with top of respective veggie.
12
Sprinkle with olive oil.
13
Add water to the pan, about half a cup to a cup, and cover with tinfoil.
14
Bake for 2 hours (or until lightly browned).
15
Continue to add water to prevent sticking.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large tomatoes, 1 Bell pepper, 2 zucchini, 2 eggplants, and more.

Yes, Gemista/ Greek Stuffed Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gemista/ Greek Stuffed Vegetables

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