Vegan Gemista (Stuffed Vegetables)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

2. 2

   Wash the tomatoes and bell peppers. Carefully slice off the top of each tomato and scoop out the pulp, reserving it for the filling. Remove the seeds and membranes from the bell peppers.

   Ca. 10 min.

   Kokkens note: Use a spoon or small knife to carefully scoop out the tomato pulp without piercing the skin.

3. 3

   In a large bowl, combine the chopped onion, minced garlic, rinsed rice, reserved tomato pulp, chopped parsley, chopped mint, and dried oregano.

   Ca. 5 min.

4. 4

   Add the olive oil, salt, and black pepper to the filling mixture and stir well to combine all ingredients.

   Ca. 2 min.

5. 5

   Evenly fill each hollowed tomato and bell pepper with the rice mixture, leaving a little space at the top for the rice to expand.

   Ca. 5 min.

   Kokkens note: Do not overfill, or the rice may not cook properly.

6. 6

   Arrange the stuffed vegetables in a large baking dish. Place the potato quarters around the vegetables.

   Ca. 3 min.

7. 7

   Pour the water into the bottom of the baking dish.

   Ca. 1 min.

8. 8

   Cover the baking dish tightly with aluminum foil.

   Ca. 1 min.

9. 9

   Bake for 45 minutes, then remove the foil and continue baking for another 15 minutes, or until the vegetables are tender and the rice is cooked through.

   Ca. 1 t.

   Kokkens note: The potatoes should be soft and slightly browned.

10. 10

    Remove from the oven and let the gemista rest for at least 15 minutes before serving.

    Ca. 15 min.

    Kokkens note: Resting allows the flavors to meld and the rice to fully absorb any remaining liquid.