Γεμιστά Γιαλαντζί (ορφανά) ❤️😍❤️😍❤️ 
Stuffed Vegetables (Gemista) ❤️😍❤️😍❤️
The tomatoes weren't the perfect, fragrant summer ones and were somewhat small (bite-sized 😂), but we missed stuffed vegetables, so we gave it a try!
Stuffed Vegetables (Gemista) ❤️😍❤️😍❤️
The tomatoes weren't the perfect, fragrant summer ones and were somewhat small (bite-sized 😂), but we missed stuffed vegetables, so we gave it a try!
Cooking Instructions
- 1
Wash the vegetables and carefully hollow them out with a special tool or a spoon, being careful not to break them. Cut the zucchinis in half and hollow them out. Do not discard the insides (except for the peppers) as they will be used in the filling. I was once told that to ensure the peppers, zucchinis, and eggplants cook well, you should pierce them all around with a fork. It might make sense. Salt them and place them upside down on a baking tray to drain excess water.
- 2
Use a food processor to blend the insides of the vegetables, onions, and garlic, and place them in a large mixing bowl.
- 3
Finely chop the herbs and add them to the filling.
- 4
Add the washed rice, oregano, cilantro, cumin, and tomato paste (depending on how ripe the tomatoes are, use one to three tablespoons). Add half of the olive oil, season with salt and pepper, and mix the ingredients until well combined.
- 5
Fill the vegetables (leave a little space as the rice will expand) and place them on the baking tray. Fill the gaps with potatoes cut into wedges. If there's leftover filling, add it to the tray as well.
- 6
Pour the tomato juice, the remaining olive oil, and a little water on top. Be careful with the water as the vegetables will release their juices. It's better to add more water during baking than to flood the stuffed vegetables.
- 7
Cover the tray with aluminum foil and bake in the oven at 350°F (180°C) with fan for about 90 minutes until the vegetables are tender and the rice is cooked. Check occasionally and add a little water if needed. About 20 minutes before the end of baking, remove the aluminum foil and let the stuffed vegetables brown.
- 8
When the dish is ready, remove it from the oven, cover again with aluminum foil, and let it rest for at least half an hour before serving. Enjoy!
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