HOW TO MAKE STUFFED VEGETABLES - GEMISTA | @therealgreekchef

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.

Preheat oven to 180°C (350°F).

Cut the tops off the tomatoes and bell peppers, and scoop out the insides.

Chop the zucchini and mix it with the scooped vegetable flesh.

Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.

Add rice to the skillet and stir for 2-3 minutes until slightly toasted.

Combine the sautéed mixture with chopped parsley, mint, salt, pepper, and ground meat.

Fill the hollowed vegetables with the rice mixture, pressing down gently.

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

Cover the dish with foil and bake for 45 minutes.

Remove the foil and sprinkle feta cheese on top.

Bake for an additional 15 minutes until the tops are golden.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens