GEMISTA - Greek Stuffed Vegetables - A comforting classic!

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.

Hollow out the capsicums and tomatoes, reserving the flesh.

Chop off the tops of the vegetables and scoop out the insides with a spoon.

In a bowl, combine the reserved tomato flesh, one whole chopped onion, finely chopped garlic, rinsed medium grain rice, a bunch of dill, fresh mint, fresh parsley, dried oregano, half of a 400g can of tomato paste, salt, pepper, and 3/4 cup of water.

Mix all the ingredients well until combined.

Fill each capsicum and tomato with the herbaceous filling, using about 3 tablespoons of rice per capsicum and 1 tablespoon per tomato.

Add chunks of feta cheese into the filling and on top of the stuffed vegetables.

Sprinkle breadcrumbs on top of the stuffed vegetables, then drizzle with extra virgin olive oil.

Arrange peeled and quartered potatoes around the stuffed vegetables.

Mix the reserved tomato paste with 1/4 cup of water, oregano, finely chopped garlic, extra virgin olive oil, salt, and pepper, and pour over the vegetables and potatoes.

Cover the dish with baking paper and tightly with aluminum foil.

Bake in the oven at 180°C for about 1.5 hours, then remove the foil and bake for an additional 30 minutes until golden.

Serve with Greek yogurt and salsa on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens