Foodbook #574 Stuffed Vegetables - Gemista

Foodbook #574 Stuffed Vegetables - Gemista


389872eb28a17c47b130a31f6204f9638ff659d6c3ddaa7d7df99702022a35c2.jpgU

Good morning my friends and a happy week, let’s create something really special for today that you can’t imagine how much I love

Ingredients

Stuffing vegetables:

5 tomatoes
5 zucchini
5 peppers


For the filling:

300gr. yellow rice
3 carrots
3 large onions
2 zucchini
1 bunch of parsley
1 bunch of mint
Olive oil
Salt Pepper
1 glass of water
3 tbsp. breadcrumbs
10 potatoes


Preparation

We open our vegetables that are for stuffing, remove the flesh and keep aside. Grind them in a blender.
Grate the carrots and zucchini in the thick part of the grater. Finely chop the onions and herbs.
Put olive oil in a saucepan and add the onion, sauté for a while until soft. Add the grated carrots, zucchini and ground vegetables. Add the rice, water, salt and pepper.
Leave the liquids on the fire to evaporate a little and remove. The rice should reach half of its boil.
Remove from the heat, add the chopped herbs and extra olive oil (a cup preferably).
Fill our open vegetables, put their lids and transfer to the pan.
Cut the mashed potatoes, salt and add them to the pan. Add a glass of water. Put olive oil on top of the stuffing and potatoes, sprinkle our stuffing with a little breadcrumbs and bake at 190 degrees for about 40 minutes or until they turn a nice golden color.
Serve them warm or cold, putting a little olive oil on top.

It’s not difficult but really needs a lot of your time at kitchen. I recommend it

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

How do you rate this article?


3

0

Krevasilis
Krevasilis

Multiple sclerosis survivor


My life with multiple sclerosis
My life with multiple sclerosis

Is bitch but it’s mine

Send a $0.01 microtip in crypto to the author, and earn yourself as you read!

20% to author / 80% to me.
We pay the tips from our rewards pool.