Greek Stuffed Vegetables/ Gemista

Name: Greek Stuffed Vegetables/ Gemista
Total time: 2100 s
Yield: 6 servings
Cuisine: American
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; chopped parsley; chopped mint; dill; oregano; salt and pepper

voula.g @cook_3953971

Queens, NYC

This is a meatless version. The picture is the meat with rice version

voula.g @cook_3953971

Queens, NYC

This is a meatless version. The picture is the meat with rice version

Saved

Ingredients

35 mins

6 servings

2large tomatoes
1Bell pepper
2zucchini
2eggplants
1potato, cut in quaters
1large onion
1 1/4 cuprice
2 tbsptomato paste
1 cupwater or tomato juice
1/4 tspall spice
chopped parsley
chopped mint
dill
oregano
salt and pepper

Saved

Steps

35 mins

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.