Dairy-Free Gemista (Stuffed Vegetables)

Ingredients

• 4 Large tomatoes
• 2 Green bell peppers
• 2 Eggplants
• 0.5 cup Olive oil
• 1 Onion
• 1 cup Long-grain rice
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Cut the tops off the tomatoes, green bell peppers, and eggplants. Scoop out the insides, reserving the tomato pulp. Chop the reserved tomato pulp.
3. 3In a large skillet, sauté chopped onion in olive oil until softened.
4. 4Add rice and cook for 2 minutes.
5. 5Stir in chopped tomato pulp, parsley, mint, tomato paste, vegetable broth, salt, and pepper. Simmer for 10 minutes.
6. 6Stuff the vegetables with the rice mixture.
7. 7Place the stuffed vegetables in a baking dish. Pour remaining vegetable broth into the dish.
8. 8Bake for 50-60 minutes, or until vegetables are tender and rice is cooked through.

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