Recipe for Greek Style Stuffed Vegetables
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This is a popular dish to serve throughout Greece. Variations exist because it all depends on the local ingredients you can find. Use whichever vegetables you can find that are easy to stuff, such as tomatoes, bell peppers, zucchini, and even small eggplant.
Greek Style Stuffed Vegetables (Lahanika Yemista) Recipe Ingredients:
- 3 pounds assorted vegetables to stuff, such as tomatoes, bell peppers, zucchini, etc
- 2 tablespoons Greek olive oil
- 1 medium onion, finely chopped
- 1 1/2 pound ground beef
- 1/2 cup long grain rice
- 1 teaspoon Greek oregano
- 2 tablespoons fresh, chopped parsley
- Salt, to taste
- Pepper, to taste
- Several tablespoons water.
Preheat the oven to 350 degrees Fahrenheit.
Prepare each of the vegetables for stuffing. Slice the tops off the tomatoes and peppers and scoop out the middles. Slice the zucchini and eggplant in the middle and scoop out the flesh. Don’t scoop out all the flesh – the vegetables need to stay somewhat firm.
Spray a large baking dish with nonstick cooking spray. Arrange the vegetables in a single layer.
Drizzle the olive oil into a skillet and set the heat on medium. Add the onion and cook until it just begins to soften. This should take about 2-3 minutes. Crumble the ground beef into the pan and saute until cooked all the way through. This should take about ten minutes. Break apart the beef with a wooden spoon as it cooks.
Transfer the beef mixture to a medium bowl and stir in the rice, oregano, parsley, salt, and pepper. Stuff the mixture into each of the vegetables (divide as evenly as you can). Sprinkle the tops of the vegetables with water. Place the pan in the center of the oven and bake until cooked all the way through and the rice is softened. This should take 40-45 minutes.
This post was written by GreekBoston.com