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

• 500g lean beef mince (or omit for a vegetarian version)
• 5 ripe tomatoes
• 4 green capsicums
• 3 zucchinis
• 2 red onions, finely chopped
• 2 cloves garlic, finely chopped
• 5–6 tbsp uncooked short-grain rice (risotto rice works best)
• Small bunch parsley, chopped
• Small bunch fresh mint, chopped
• 1 tbsp tomato paste
• 1 tbsp breadcrumbs
• 2–3 potatoes, cut into wedges (optional)
• Olive oil
• Salt and pepper, to taste

Serves: 6–8

Method

1. Prepare the vegetables

• Wash all vegetables thoroughly.
• Slice off the tops of the tomatoes and scoop out the flesh carefully, keeping the tomato shells intact. Place the tomato flesh in a bowl.
• Cut off the tops of two zucchinis and scoop out the inside flesh into a separate bowl.
• Slice off the tops of the capsicums and remove the seeds.
• Arrange all hollowed vegetables upright in a large, deep baking tray.

2. Prepare the filling

• Grate the onions, garlic, and one zucchini. Add these to the bowl containing the scooped zucchini flesh.
• Heat a drizzle of olive oil in a saucepan over medium heat. Add the mince and cook for 5–7 minutes, or until browned.
• Add the grated vegetables (zucchini, onion, and garlic) and cook for a further 5 minutes.
• Stir in the tomato flesh, tomato paste, rice, salt, and pepper. Cook over low heat for another 5 minutes. (Do not overcook — the rice should remain firm, as it will finish cooking in the oven.)
• Remove from the heat and mix in the chopped parsley and mint.

3. Assemble the Gemista

• Spoon the filling into each hollowed vegetable, leaving a little space at the top for the rice to expand.
• If using potatoes, arrange them between the stuffed vegetables in the tray. Season everything lightly with salt and pepper.
• Place the “lids” back on each vegetable and pour any leftover filling and juices over the top.
• Sprinkle breadcrumbs over the tomato and capsicum lids.
• Add about ½ cup of water to the base of the tray and drizzle lightly with olive oil.

4. Bake

• Cover the tray with aluminium foil and bake at 180°C for 60–70 minutes.
• Remove the foil and continue baking for 40–50 minutes, or until the capsicums and tomatoes are soft and slightly caramelised on top.

Serving suggestion:
Gemista are delicious served warm, at room temperature, or even cold straight from the fridge. Enjoy with crusty bread or a dollop of Greek yoghurt on the side.