Greek Stuffed Garden Vegetables with Beef and Rice (Gemista)

Ingredients:

6 tomatoes

3 peppers

3 zucchinis

1 onion, chopped

3 cloves of garlic, grated

4 tablespoons olive oil

1 1/4 short grain rice (Italian style rice)

1 lbs ground beef

2 cups of liquid [one 156ml can of V8 and added water to make 2 cups] [You can also use 2 cups of watered down tomato passata]

Salt and pepper to taste

1/4 bunch of parsley, chopped

5 to 7 fresh mint leaves, finely chopped

Preparation:

1- Cut off the stems from the tomatoes and the peppers and cut the top part of the zucchini.

2- Use a spoon to remove the flesh from the inside of the vegetables. (Save the ‘insides’ of the tomatoes and the zucchinis). To remove the insides and seeds from the bell peppers, cutting them out is usually easier. 

3- Transfer the ‘insides’ of the tomatoes and the to a plate and chop into smaller pieces. Set aside for later.

4- Fineley chop the onion, garlic, mint and parsley.

4- Place the vegetables in a Dutch oven or an oven-safe pot.

5- You can cut off a sliver at the bottoms of the vegetables if they are not standing upright in the pot.

6- Sprinkle with salt and pepper and drizzle the vegetables with a generous amount of olive oil

For the filling:

1- Preheat oven to 350°F (180°C) 

2- Place a deep pan over medium heat and add olive oil

3- Add finely chopped onion and garlic to the pan. Sauté until slightly translucent or softened.

4- Add the vegetable ‘insides’ to the pan. Wait until the zucchini has softened.

5- Add to this 1 lb of ground beef, finely chopped fresh parsley and mint, and the rice. Break up the ground beef and mix until all ingredients are combined.

6- Add the V8 and water mixture, salt and pepper.

7- Slightly lower the heat and cook for about 10 to 15 minutes.

8- Drizzle a little bit more olive oil.

*(Note: You can taste the filling to check if it needs more salt).

Assembling:

1- With a spoon, fill the vegetables with the filling—careful that the filling doesn’t overflow past the rim. Cover the vegetables with the ‘lids.’

2- Add any extra filling, to the bottom of the Dutch oven, around the vegetables.

3- Pour water into the bottom of the Dutch oven, about half an inch of water.

4- Cover the Dutch oven with the lid.

5- Bake in the oven for 1 hour at 350°F and remove the Dutch oven lid for an extra 20 to 30 minutes of baking, until the majority of the water has evaporated and the ‘lids’ of the vegetables are golden brown.

To serve:

Drizzle your plated vegetables with extra olive oil. Serve with a topping of chopped fresh parsley and feta cheese.

Enjoy!