Stuffed Peppers, Tomatoes & Eggplant | Greek Gemista Recipe | Γεμιστά

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa provides protein while being lower in fat.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in calories and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

rice

🥗Healthier: cauliflower rice

💰Cheaper: barley

Cauliflower rice reduces carbs while adding fiber.

Start by preparing about 1 pound of lean to extra lean ground beef.

Chop 2 small onions (or 1 medium to large onion) and add to the beef.

Add minced garlic (or pre-minced garlic) to the mixture.

Finely chop a small bunch of parsley and a small bunch of mint, then add to the mixture.

Season the mixture with salt and pepper to taste.

Add a generous amount of Greek extra virgin olive oil to the mixture.

Add 1 cup of whole wheat rice (or other rice options) to the mixture and combine well.

In a separate bowl, mix 2 tablespoons of tomato paste with water to create a sauce.

Add approximately half of the tomato paste mixture to the meat and rice mixture and mix well.

Prepare the vegetables: cut the tops off the tomatoes, eggplants, and zucchinis, keeping the bodies intact.

Core the insides of the tomatoes, eggplants, and zucchinis using a spoon, discarding the insides or keeping them for other use.

Puncture the bottoms and sides of the hollowed vegetables to allow moisture to penetrate during cooking.

Stuff the vegetables with the meat and rice mixture, filling them about three-quarters full to allow for rice expansion.

Drizzle extra virgin olive oil over the stuffed vegetables before baking.

Pour the remaining tomato paste mixture over the stuffed vegetables as a braising liquid.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Cover the dish with foil and bake for 1 hour.

After 1 hour, remove the foil and bake uncovered for another hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens