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Gemista with minced meat
  • 6 ripe tomatoes. 
  • 4 peppers.  
  • aubergines
  • 2 zucchini       
  • half kilo of minced meat. 
  • Tomato juice or tomato puree and water. 
  • 2 teacups rice. 
  • 2 tablespoons chopped parsley.
  • 2 chopped onions. 
  • 1 teaspoon chopped mint. 
  • One and a half teacups olive oil.
  • Salt and pepper.
How to Make
  • First wash the vegetables.  
  • Grate aubergines and zucchini and  put them in a bowl of water and add a salt 
  • Cut a thin round slice off the top of the tomatoes with a sharp knife and keep them aside. 
  • Scoop most of the tomato pulp out, with a teaspoon, and shred it finely. 
  • Cut the tops off the peppers and keep them aside. 
  • Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them simmer for approximately one hour. 
  • Boil in a saucepan the mince meat and then pour the chopped onion, let it boil and  add the grated vegetables (aubergines and zucchini) 
  • Then wash and strain the rice. 
  • Add the rice to the stuffing mixture continue cooking for another 10 minutes. 
  • Fill the tomatoes and peppers, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing. Replace the previously saved tops of the tomatoes and peppers. 
  • Pour some tomato juice into the pan/dish and fill the gaps between the stuffed tomatoes and peppers with slices of potato.
  • Bake in 180 C / 350 F oven for 1 hour and 15 min. 
  • Served hot or cold
*You can use Sea Salt with 5 Spices to boost healthily the smell and the taste of your food. 
*Vegetarians can follow the same recipe and simply omit the meat.
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