Hi, I am Marie. Today, I’m gonna show you how to make greek stuffed vegetables/ gemista recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Greek Stuffed Vegetables/ Gemista Recipe
Greek Stuffed Vegetables/ Gemista is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Greek Stuffed Vegetables/ Gemista is something which I’ve loved my whole life. They are fine and they look wonderful.
To bewith this particular recipe, we have to first prepare a few components. You can cook 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:
- Get 2 large tomatoes
- Make ready 1 Bell pepper
- Make ready 2 zucchini
- Take 2 eggplants
- Make ready 1 potato, cut in quaters
- Make ready 1 large onion
- Make ready 1 1/4 cup rice
- Prepare 2 tbsp tomato paste
- Prepare 1 cup water or tomato juice
- Take 1/4 tsp all spice
- Make ready chopped parsley
- Take chopped mint
- Take dill
- Prepare oregano
- Prepare salt and pepper
Instructions to make Greek Stuffed Vegetables/ Gemista:
- 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
- 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.
- 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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