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The Greek Cook:Gemista (Stuffed Vegetables)

VASSILIS22's picture
Ingredients
  Tomato 13
  Pepper 3
  Aubergine 2
  Rice 18 Tablespoon (1 tablespoon rice for each evegetable)
  Olive oil 1 1⁄2 Cup (24 tbs), divided
  Onion 1 Medium, mince
  Ground beef 500 Gram
  Salt 1 Tablespoon
  Pepper To Taste
  Parsley 1⁄4 Cup (4 tbs), finely chopped
  Dried mint 1 Tablespoon
  Potato 4 , cut into strips (3-4)
  Oregano 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Cut the top of tomato and aubergine and scoop out the seeds and pulp as shown in the video. Reserve tomato pulp into a bowl.
2. Also cut and scoop out seeds from bell pepper.
3. Chop the tomato pulp into small pieces. Set it aside.

MAKING
4. In a frying pan, saute onion and ground meat in olive oil. Cook until browned.
5. Season with salt and pepper.
6. Add parsley, rice, and dried mint. Stir well.
7. Stir in 1 cup of tomato pulp and cook for a few minutes.
8. Fill the vegetables with about 2 tablespoons of rice stuffing and place it on a baking tray.
9. Place potato strips on the baking tray along with other vegetables.
10. In the remaining tomato pulp, add ½ cup of olive oil, salt, pepper and oregano. Mix well.
11. Pour it on top of vegetables along with water.
12. Preheat oven to 400 degree F.
13. Pop it in oven and bake for 1 hour 40 minutes or until done.

SERVING
14. Serve hot and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
35 Minutes
Cook Time: 
120 Minutes
Ready In: 
155 Minutes
Servings: 
10
Subtitle: 
Greek Gemista
Vegetables offer immense health values besides being colorful when presented. Here is a recipe to cook Gemista or Stuffed Vegetables with tomatoes, bell peppers and aubergines filled with beef mixture. Fulfilling to the core!

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