Greek Stuffed Vegetables

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Greek Stuffed Vegetables, also known as Gemista, is a traditional Greek dish that is loved by many.

This dish, even though it is only really rice and vegetables it is truly to die for. The aromas and flavours that are developed during the cooking process will have you wanting seconds. Plus, any dish with some fresh feta is always worth it!

Yes, this recipe does take some time and a little bit of effort so I suggest making enough for two days. You are easily able to freeze the leftovers in an air tight container for the following week.

Still unsure on whether to make this recipe. Here are some tips to make the recipe a little bit easier:

• Make sure you use the same sized vegetables. This will allow the vegetables to cook all at the same time.
• Try not to use more than 2 tablespoons of rice per vegetable. As the rice cooks it expands sometimes causing the vegetables look like exploding rice volcanos.
• This recipe was created to be vegetarian but if you feel as if some extra protein would make it a little better, I would suggest adding some mince or diced chicken breast. Or why not grill some Lamb Chops and serve them on the side.
• Fill the gaps of the dish with sliced potatoes. This will make the dish a little bit more heartier and will help the vegetables to keep their shape while cooking.
• Don’t forget the Feta! It is the most delicious part of this meal.

If you enjoyed this recipe, share it with your friends and family. What are some other vegetables that you will be trying with this recipe?

Greek Stuffed Vegetables

Recipe by jena@jenas.kitchen

0.0 from 0 votes

Course: Recipes

Servings

Adjust servings

+

–

4

Adults

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

630

kcal

Total time

1

hour 

30

minutes

Ingredients

• 8 8 Large Vegetables- 3 Grape Vine Tomatoes 2 red Capsicums, 2 yellow Capsicums, 1 Eggplant

• 1/4 cup 1/4 Olive Oil

• 1/2 cup 1/2 Sultanas

• 1/4 cup 1/4 Pine Nuts slightly roasted

• 1 1 Onion finely diced

• 1 1 Carrot grated

• 1/2 cup 1/2 Vegetable Broth

• 1/2 cup 1/2 Water

• 1 cup 1 Parsley fresh

• 2 tbsp 2 Mint

• 1-2 tsp 1-2 Salt

• 1 tsp 1 Ground Cumin

• 1 pinch 1 Black Pepper

• 16 tbsp 16 Long Grain Rice

• 150 g 150 Feta

Directions

• Prepare the Vegetables
• Find a pan that perfectly fits all of your vegetables.
• Rinse and cut off the top of all the vegetables. Scoop out the middle using a small spoon and put aside (keep the inside of the tomatoes seperate). Try to make note which lid belongs to each vegetable.
• Finely chop or process the middle of the capsicum (remove the seeds) and the eggplant. Then add to the carrot and the onion. Put aside.
• Chop or process the middle of the tomatoes. Put aside.
• Make the filling
• Put the olive oil in a large pan and heat over medium/high heat.
• Add the middle of the vegetable mixture (not the tomatoes) and cook until soft, approxiametely 5-7 minutes.
• Add in the rice, the vegetable stock and water and cook until almost all the liquids are absorbed.
• Turn off the heat and add the pureed tomatoes, raisins, pine nuts, parsley, mint, salt & pepper and cumin. Stir to combine.
• Preheat the oven to 210 degrees.
• Assemble Vegetables
• Fill each vegetable with the filling, leaving 1-2 cm from the top. Make sure to not over fill as the rice will puff up and expand.
• Cover each vegetable with its lid and fill the pan with about 2-3 cm of water.
• Drizzle with a small amount of olive oil.
• Place into the oven and bake for 1 hour 15 minutes. Cover with alfoil if you notice that the vegetables brown too much on the top.
• Once cooked, allow to sit for 5 minutes, serve with a sprinkle of feta and enjoy!

Notes

• Medium sized vegetables work best for this recipe. Try to make all the vegetables about the same size.
• If you really would love to have this meal with some meat, you can easily add in 200g beef mince. Cook the mince before adding the vegetable mixture (step 6) into the pan. Once only slightly pink, add the vegetable mixture and continue with the following steps.
• Since the recipe requires some effort, I would suggest you make enough servings for 2 days.
  

Nutrition Facts

• Serving Size: 1
• Calories: 630kcal
• Fat: 29g
• Saturated Fat: 8g
• Polyunsaturated Fat: 18g
• Cholesterol: 33mg
• Sodium: 1684mg
• Carbohydrates: 83g
• Fiber: 15g
• Sugar: 33g
• Protein: 17g