Greek Stuffed Vegetables (Gemista) | Vegan Recipe

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned lentils

Canned lentils provide a plant-based protein alternative.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese lowers fat content while still offering creaminess.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a nutritious grain alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing healthy fats.

Preheat the oven to 180°C (350°F).

Prepare the vegetables by cutting the tops off the bell peppers and zucchini, and scooping out the insides of the tomatoes.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground meat to the skillet and cook until browned, about 5-7 minutes.

Stir in rice, chopped parsley, mint, salt, and pepper, and cook for 2-3 minutes more.

Remove from heat and mix in crumbled feta cheese and breadcrumbs until combined.

Stuff the prepared vegetables with the mixture, pressing down gently to pack it.

Place the stuffed vegetables in a baking dish and drizzle with lemon juice and olive oil.

Pour vegetable broth into the bottom of the dish to keep the vegetables moist during baking.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the tops are golden and the vegetables are tender.

Cooking Techniques

Spice Level:

Allergens