Stuffed Veggies Aka Gemista

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, Stuffed veggies aka gemista. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed veggies aka gemista is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's appreciated by millions every day. Stuffed veggies aka gemista is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Stuffed veggies aka gemista, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed veggies aka gemista delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed veggies aka gemista is 5 servings (3 veggies per portion). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can cook Stuffed veggies aka gemista using 19 ingredients and 7 steps. Here is how you cook that.

A really summery traditional greek dish better enjoyed cold with a large chunk of feta cheese, ideally after a day at the sea 😄

Ingredients and spices that need to be Get to make Stuffed veggies aka gemista:

1. 5 ripe tomatoes
2. 5 green bell peppers
3. 3 potatoes medium size
4. 1 eggplant
5. 1 zucchini
6. 2 large onions
7. 1 clove garlic
8. 1 sweet red pepper
9. 1/2 batch parsley
10. 2 spoons ground dried peppermint
11. sea salt
12. sweet paprika
13. cumin (lots of it)
14. 1 pinch cinnamon
15. 200 ml extra virgin olive oil
16. 300 γρ rice (better arborio or carnarolli or similar)
17. the insides of the tomatoes or equivalent of 200 ml tomato sauce
18. 2 tbs tomato paste
19. 1 pinch brown sugar

Steps to make to make Stuffed veggies aka gemista

1. Wash and place the veggies in the baking tray that you will use. It is really important to make sure that they are crumped up in the tray with no gaps in between.
2. Cut tomatoes from the top making sure not to cut through the slice, forming a lid for our tomatoes. Using a teaspoon, scoop the inside of the tomatoes, being really careful not to punch through them. Grate the inside of the tomatoes, add the tomato paste and give it a stir. Save it for later.
3. Cut the peppers the same way as the tomatoes and take out the seeds. Do the same for the two potatoes, empty them and create a space. Cut the eggplant and the zucchini in half and empty them as well.
4. Grate the onions and place them in a skillet with half of the olive oil over medium heat. Crush and add the garlic. Chop the red pepper and add it in the skillet and sauté.
5. Cook until soften and add the tomato. Add the herbs and give it a stir.
6. Add the fresh parsley and cook for 5-6 minutes. Add the rice and salt excessively. The mixture needs to be really salty because when the rice is cooked it will absorb the excess salt and it will be just fine. Fill in the vegetables with a spoon leaving some space for the rice to cook, it will double in size during cooking. Cut the potato into chunks, sprinkle them with some salt and tomato paste and place them between the stuffed vegetables. Add the rest of the olive oil and some tomato sauce.
7. Bake on a preheated oven over 200oC for 90 minutes well covered. Check every 30 minutes to make sure that there is an excess of liquid. If not add a splash of boiled water. Check to the hour and if the rice is almost cooked uncover and let cook for half an hour. Avoid serving sizzling hot, better enjoyed cold with lots of feta cheese.

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So that is going to wrap it up for this exceptional food How to Make Quick Stuffed veggies aka gemista. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!