Gemista (Stuffed Vegetables)

• 4 large bell peppers, tops cut off and seeds removed
• 4 medium zucchini, tops sliced off and insides scooped out
• 4 large tomatoes, tops cut off and seeds scooped out
• 1 cup uncooked long-grain rice
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• 1/2 cup vegetable broth

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a bowl, mix rice, parsley, dill, onion, garlic, olive oil, oregano, salt, and pepper. Stir in feta if using.
3. 3 Stuff the mixture into the prepared vegetables, packing firmly.
4. 4 Place vegetables upright in a baking dish. Pour vegetable broth into the bottom of the dish.
5. 5 Cover the dish with foil and bake for 45 minutes, or until vegetables are tender.
6. 6 Remove foil and let stand for 10 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add ground lamb or beef to the filling for a heartier version.
• Use quinoa instead of rice for a gluten-free option.

Substitutions

• Substitute feta with goat cheese for a tangier flavor.
• Use brown rice instead of white rice for added nuttiness and texture.

Pairings

• Serve alongside tzatziki sauce.
• Pair with a glass of crisp white wine.

Nutrition

Tips

• For extra flavor, sauté the onion and garlic in olive oil before mixing with the rice.
• If vegetables are too large to fit upright, cut them in half lengthwise and stuff halves.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a dollop of yogurt or a squeeze of lemon for extra tang.

FAQ