Stuffed Vegetables With Mince, Rice & Herbs

Stuffed peppers is a dish which exists in different names and forms around the world.
Gemista are usually stuffed with ground beef, rise and herbs.
There’s a vegan version, with rice and many fresh herbs.
The Greeks cook Gemista in both ways

Ingredients

Extra Virgin Olive Oil
1 large onion , chopped
500 gr. / 17 oz ground beef
1 tsp salt + 1/2 tsp pepper
1/2 cup fresh parsley, chopped
1/3 cup fresh dill, chopped
2 tbsp fresh mint, chopped
1 cup short grain rice, soaked in water for 10-15 minutes, drained
1 cup grated tomato
1/3 cup water
9 bell peppers, any color, tops removed, cored*
1 cup chicken broth (or water)

Directions

In a medium heavy pot, heat 3 tbsp Olive oil, saute the chopped onions until golden.
Add the meat and cook on medium-high heat, stirring occasionally, until deeply browned. Season with salt and pepper.

To the same pot, add the dill, mint, parsley, rice, and grated tomato sauce; stir to combine. Add the water and bring to a medium simmer until liquid has reduced by one half.

Do not overcook the stuffing. The rice shouldn’t be soft. It will soften later during baking time.
Stuff the peppers and cover them with their tops.

Place them in a pan  , surround them with potatoes, ( optional), and pour olive oil over peppers.
Add 1 cup of water or broth to the bottom of the pan, cover tightly with aluminum foil and place into oven.

Bake for 1 hour. Remove the foil and bake for 20 more minutes.

Remove from the oven and serve with Greek feta cheese .

NOTES

You can also use zucchini and eggplants