Evie's Gemista - Stuffed Vegetables

Gemista is one of my favourite Greek dishes. Gemista translates as “filled with”. Juicy, healthy and bursting with fresh flavours and vibrant colours.  There’s a lot of variations to Gemista, I hope you enjoy my recipe.

Ingredients:

• 500 grams lean beef mince (vegetarian option - no mince) 
• 5 tomatoes
• 4 green capsicums 
• 3 zucchini’s 
• 2 red onions, finely chopped
• 2 cloves of garlic, finely chopped
• 5-6 tablespoons uncooked short grain rice (for risotto)
• Small bunch of parsley, chopped
• Small bunch of fresh mint, chopped
• 1 tbsp tomato paste 
• 1 tbsp breadcrumbs 
• 2-3 potatoes cut in wedges (optional)
• Olive oil
• Salt and pepper to taste 

Method:

1. To prepare, start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes , be careful not to poke through their skin. Keep flesh aside in a bowl. Slice off the the top of two zucchinis and carefully scoop the flesh in a separate bowl. Slice off the top of the capsicums, remove and throw seeds.
2. Place the empty vegetables on a large, deep baking tray.
3. Grate onions, garlic and one zucchini and place in bowl with zucchini flesh.  
4. Prepare the filling for the Gemista by pouring a little olive oil in a saucepan, add mince and cook for 5-7 min or until brown.  
5. Add to the mince all grated ingredients from bowl.  Zucchini, onion, garlic. Cook for 5 minutes. 
6. Add tomato puree from the fresh tomatoes, tomato paste, rice, salt and pepper. Continue cooking on a low heat for another 5 min. Don’t overcook it. The rice should not be soft, because it will soften later during the baking time.
7. Remove the pan from the stove and stir in the fresh herbs. 
8. Assemble Gemista by spooning the filling inside the empty vegetables. (If you want to add potatoes, cut into pieces and place in between the vegetables). Season with salt and pepper. 
9. Cover the vegetables with their lids, any left over filling you can pour over the vegetables in tray. 
10. Sprinkle breadcrumbs on lids of tomato and capsicum. 
11. Add 1/2 cup of water and cover Gemista with aluminium foil, bake in the oven at 180°C  
    for 60-70 minutes. Remove aluminium foil and bake for a further 40-50 minutes or until capsicums are soft.
12. Gemista are equally delicious served warm or straight out of the fridge. Enjoy!

Serves 6-8