Pin It

GREEK CUISINE RECIPES

Stuff vegetables (Γιεμιστα)

Complete home study program in Greek cuisine, recipe for Stuff vegetables (Γιεμιστα) from homecook at cmevt.com

Benefits

Vegetables

  • Good source of potassium
  • Good source of folate (folic acid)
  • Good source of vitamin C
  • Good source of vitamin A
  • Good source of vitamin E
  • Good source of dietary fiber

Garlic

  • Good source of antioxidants

Tomatoes

  • Good source of antioxidants
  • Protection against some cancers
  • Lowers risk of heart attack

Red peppers

  • Good source of antioxidants
  • Good source of folate
  • Good source of vitamin A
  • Good source of vitamin B6
  • Good source of vitamin C

 

 






 

 






Tips & tricks

Best tomatoes to use for this dish are plum/Roma tomatoes because they are more meaty and contain less liquid.

Scrape off the skin of the zucchini to ensure the removal of any sand residues embedded in the skin. Pierce the zucchini a few times to ensure even cooking.

RULE of thumb: Add 1 full tbsp of rice per vegetable. Do not overfill each vegetable to allow for rice expansion.

If you run out of filling, take some from the other vegetables.

Add only one layer of potatoes so that all potatoes are submerged in the juices.

 

 

Recipe directions

  • Remove the insides of all the vegetables as shown in video.
  • Place the insides of the tomatoes in one bowl, and the insides of the zucchini and the eggplants in another bowl.
  • Scrape off the skin of the zucchini to ensure the removal of any sand residues embedded in the skin. Discard the skin.
  • Pierce the zucchini a few times to ensure even cooking.
  • At this point all the insides have been removed.
  • Next, chop the three additional vegetables (zucchini, egg plant and red pepper) and mix together with the insides of the eggplants and the zucchinis.
  • Shred everything in a food processor.
  • Set aside for now.
  • Shred the onions and chop the garlic cloves separately.
  • Next, we will mince the insides of the tomatoes. Set the sauce aside for now.
  • Add the oil and sauté the onion/garlic mixture for about 5 minutes.
  • Add the rice and sauté another 2-3 minutes.
  • Add the insides of the vegetables and immediately add the herbs and seasoning.
  • Add half the tomato sauce we created earlier from the insides of the tomatoes.
  • Mix well and immediately remove from heat.
  • Take a little taste at this point to see if more salt is needed.
  • Optional: Add some hot pepper flakes, to taste.
  • Fill all the vegetables with the rice mixture.
  • Do not overfill to allow for rice expansion.
  • Now that all the vegetables are filled, we will add some potatoes.
  • Season the potatoes.
  • Add only one layer of potatoes.
  • Add some water and tomato paste and pour into the pan.
  • Bake at 350 at middle rack, for 2-3 hours or until all juices have evaporated and only the oil is left in the pan.

If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts; Learn how to make stuff vegetables (Γιεμιστα), Greek cuisine


Our YouTube Channel

Please go to cmevt.com's YouTube channel to view our free training videos; cme123tr

 

Greek recipes course outline

Please follow this link to view our Greek recipes course outline