Vegetarian Stuffed Peppers Gemista

You will find local variations of stuffed vegetables throughout the Mediterranean. In this episode, Nancy will show you a delicious vegetarian version of this recipe that is great and filling and just in time for Lent. Special Cookware featured in this video & Amazon Affiliate shopping links ► Food processor: https://amzn.to/3LFv1Ht ► 10" / 1.8 qt baking dish: https://amzn.to/40Ycz1u ► Wax paper ► Aluminum foil Ingredients Vegetables ► 4 large bell peppers. To give the presentation of your dish an artistic touch, Nancy recommends that the peppers be of different colors ► 1 large tomato ► 2 medium potatoes cut in wedges For both the stuffing and sauce ► 1 chopped onion ► 1 tsp of minced garlic ► olive oil ► salt ► pepper ► oregano Stuffing ► 1 cup of short-grain rice, washed ► 1 handful coriander and parsley, chopped ► ½ cup hot water Tomato sauce ► 1 tsp tomato paste ► 5 or 6 medium tomatoes, peeled ►1 tsp sugar (optional) Directions Preparing the peppers and tomato ► Prepare the peppers by cutting out to top of each and removing all the seeds. Trim the seeds off of the lids of your peppers and save the lids. ► Slice off the top of the tomato, scoop out the inside, and roughly chop the inside for the filling. Prepare the filling ► Sauté half of your chopped onions in olive oil until they start to turn brown. ► Mix in ½ tsp of the garlic. ► Stir in the chopped tomato and sauté the mixture until it thickens a little. ► Mix in the rice, salt, pepper, and oregano ► Add ½ cup hot water and let simmer covered on low heat for seven minutes. ► After seven minutes, stir in the chopped coriander and parsley Make your own tomato sauce ► Puree the peeled tomatoes with the 1tsp of tomato paste in a food processor. ► Sauté half of your chopped onions in olive oil until they start to turn brown. ► Mix in ½ tsp of the garlic and continue to sauté for about 30 seconds. ► Stir in the pureed tomatoes along with the salt, pepper, oregano, and (optional) sugar ► Let your sauce simmer on low for 3 min Stuff your vegetables ► Preheat your oven to 400 degrees F. ► Spread some olive oil on the bottom of your baking dish ► Use a spoon to stuff your vegetables ¾ full (leaving some space for your rice to expand during cooking). Keep the lids aside for now. ► When all the vegetables have been stuffed and placed in the baking dish, pour your tomato sauce over them so the sauce can sink into the filling during baking. ► Cover the vegetables with their lids ► Add the potato wedges in between the vegetables Baking the vegetables ► Cover your dish with wax paper and aluminum foil ► Bake at 400 degrees F covered for 45 minutes, and then uncovered for another 45 minutes. Enjoy! ‪@nancysmediterraneankitchen‬ Keywords: #mediterraneanrecipe, #mediterraneanrecipes , #greekfood, #greekfoods, #vegetarian, #vegetarianrecipes