Vegan Gemista (Stuffed Vegetables)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Omtrent 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.

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 5 min

4. 4

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

   Omtrent 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.

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 3 min

7. 7

   Pour the water into the bottom of the baking dish.

   Omtrent 1 min

8. 8

   Cover the baking dish tightly with aluminum foil.

   Omtrent 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.

   Omtrent 1 t

   Kokkens tips: 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.

    Omtrent 15 min

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