Gemista - Greek stuffed vegetables

What you’ll need;

Vegetables

A variety of vegetables depending on size

I used

4 large zucchinis , cut the tops off

10 small capsicums, cut the tops off

3 tomatoes, cut the bottoms off

Watch videos on my story highlight which shows how I scoop the insides of the vegetables out.

Stuffing

1kg lamb mince

1 large onion, diced

5 garlic cloves, minced

Insides of vegetables

1 can of whole Roma tomatoes

2 tbsp tomato paste

2 tsp greek oregano

1 cinnamon stick

1/2 cup white wine

2 cups arborio rice

1 large bunch of fresh parsley, chopped

1 bunch of fresh mint, chopped

Salt & pepper

Method

Preheat oven to 180 celsius

In a large pan over medium high heat add the lamb. Sauté until golden brown.

Once the meat has browned add in the onion and a good pinch of salt, sauté this for a few minutes and then add in your garlic. Add in a dash of water to help deglaze the pan. Next add in the insides of your vegetables, cinnamon stick & oregano. Once the vegetables have simmered down, add in your tomato paste, white wine & can of tomatoes. Then add in your rice. Cook your stuffing for approx 10 minutes until your rice is half cooked. Once rice is half cooked take off the heat and stir in your fresh herbs. Add salt and pepper to taste.

Drizzle olive oil over vegetables and sprinkle with salt. Add in your stuffing to each of the vegetables and place the tops of the vegetables on top. Add enough water to the bottom of your baking dish so that the dish is covered with water (depending on the size of your baking dish approx 1/2 - 1 cup). Drizzle with more olive oil, cover with foil and bake for 60 minutes. After 60 minutes take the foil off and increase oven temperature to 200 celsius. Bake again for 20 minutes to allow the vegetables to char.

Serve with copious amounts of tzatziki!

Enjoy!

Sarah x