Stuffed Vegetables with Meat and Rice

Name: Stuffed Vegetables with Meat and Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Greek
Ingredients: 5 medium-sized tomatoes; 5 green bell peppers (about the same size as the tomatoes); 4-5 potatoes; 200ml greek-style tomato sauce; 250ml water; 50ml olive oil; filling; 400g ground beef; 150g long grain rice; 1 large onion; 1 small carrot; 1/2 small bunch parsley; 4 sprigs dill; 3 tablespoons oil; salt, pepper

September 27, 2013

Veal Vegetables Meat Dishes Oven Recipes Rice Greek

Recipe: Stuffed Vegetables with Meat and Rice

Enjoy autumn with this attractive dish for the whole family. The filling is light, being prepared with beef and plenty of rice. The sauce is delicious because I used the already well-known Greek-style tomato sauce. This dish is called Gemista and is part of the Lathera category of dishes (cooked in oil).

Ingredients

5 medium-sized tomatoes
5 green bell peppers (about the same size as the tomatoes)
4-5 potatoes
200ml Greek-style tomato sauce
250ml water
50ml olive oil

Filling

400g ground beef
150g long grain rice
1 large onion
1 small carrot
1/2 small bunch parsley
4 sprigs dill
3 tablespoons oil
salt, pepper

Servings: 5

How to prepare stuffed vegetables with meat and rice

Cut a cap off the tomatoes. Scoop out the tomato pulp. Blend the pulp in a food processor until it becomes puree.
Cut a cap off the peppers. Clean the peppers of stems and membranes.
Heat the oil for the filling in a pan. Add the finely chopped onion and grated carrot. Saute until the onion is very soft.
Add the meat and fry until it changes color and is no longer pink at all.
Add the rice and fry for another 2 minutes, stirring frequently.
Add the tomato pulp, finely chopped herbs, salt and pepper to taste. Mix well. Bring the contents to a boil and simmer for 2 minutes.
Arrange the vegetables in a dish that will hold them comfortably. Fill the vegetables with the meat and rice filling, leaving a few mm free at the top to allow room to expand. Make sure to distribute the liquid from the filling evenly into the vegetables. Place the caps on the vegetables (they will keep the moisture inside).
Peel the potatoes and cut them into cubes or lengthwise slices. Distribute the potatoes among the vegetables.
Pour the tomato sauce, water and olive oil over everything. Sprinkle salt over both the vegetables and potatoes.
Bake at 200C for 50-60 minutes. Check that the rice and potatoes are cooked after this time and then remove from the oven.