How to cook Gemista, Greek stuffed vegetables

Another dish on the lathera category delicious summer Greek recipes to add to your list to impress your family and friends next time you cook for them! On the menu today is Gemista or greek stuffed vegetables suitable for vegans and vegetarians.

Ingredients

8- tomatoes,

4 green bell peppers

1–2 ccourgettes

5–6 potatoes, cut into wedges

2 red onions, finely chopped

2 cloves of garlic, finely chopped

500g/ 18 oz. rice (round short grain rice)

a small bunch of parsley, chopped

a small bunch of fresh peppermint, chopped

1 table spoon tomato paste

use the liquid that is left from scooping the tomatoes

salt and freshly ground pepper

olive oil

1 cup of water

Method

For this delicious recipe we start by scoop out the inner layers of your vegetables to leave thick enough outer layer intact to create a shell you can use tomatoes, bell peppers, courgettes. You can also add some potatoes remove the skin and cut them lengthwise. Now for the filling you are to place your pan over high heat and pour olive oil add the onions and sauté. Then add the rice sauté for 3-4 minutes until is light golden. Pour your tomato paste, fresh parsley, peppermint, fresh garlic, red onions and stir. To assemble use a spoon or a spatula to fill the vegetables and add a cup of water. Allow them to slowly cook for about 60’’ minutes until they veggies are nice and tender and the rice is cooked. Kali oreksi save and follow for more.