Stuffed vegetables Greek

Submitted by enr on 07 Aug 2012
4-5 peppers bell peppers
2-3 tomatoes
2-3 eggplants
1 onion
200 g mushrooms
200 g rice
1 carrot
2-3 potatoes
savory, mint, pepper, salt
sunflower oil or olive oil
Stuffed vegetables Greek
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Peppers are punching, while maintaining the lids. Tomatoes and eggplant are dug with a spoon again with preserved caps. Filling: Chop and fry until golden, add to it grated carrot and chopped mushrooms. Optional can add chopped eggplant inside. Mix well, then add the rice and spices and add a 1-1 and 1/2 cup water. Allow to boil over low heat so that the rice to swell and to evaporate the water. Spoon filling vegetables with cloud the lids and stacked in the tray between them arrange the sliced ​​potatoes and pour 1 cup water and a little olive oil or sunflower oil. Bake in preheated oven for about an hour - hour and a half.
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07 Aug 2012


In Greek cuisine filling in the so-called *gemista*s rice and the inside of the zucchini and eggplant, tomato paste and spices. Mushrooms are filling in interpretation of the cook :)

Yes. My mother saw in a Greek restaurant in addition mushroom and since then more mushrooms you do! Good appetite!

Yes, it is a way of cooking in a given place. The dish can not say that *gemista Greek * and would be better to add *mushroom * (I think) :)