Gemista me Krema Feta

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and prepare the vegetables by hollowing out 4 large tomatoes, halving 2 large green bell peppers, and halving and scooping 2 medium zucchini.

2. 2

   In a large bowl, combine 1 cup short-grain rice, 1 finely chopped large onion, 3 minced garlic cloves, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh parsley, 1/2 cup olive oil, 1 cup vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing thoroughly to create the stuffing.

3. 3

   Carefully fill the prepared tomatoes, bell peppers, and zucchini with the rice mixture, ensuring not to overfill them as the rice will expand during cooking.

4. 4

   Arrange the stuffed vegetables in a large baking dish, drizzle with an additional 2 tablespoons of olive oil, and bake for 60 minutes until the vegetables are tender and the rice is cooked through.

5. 5

   While the vegetables are baking, prepare the feta cream by blending 150 grams crumbled feta cheese, 1/2 cup full-fat Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of black pepper in a food processor or with an immersion blender until smooth and creamy.

6. 6

   Once the stuffed vegetables are cooked, remove them from the oven and let them rest for 5 minutes before serving.

7. 7

   Serve the warm Gemista garnished with an extra drizzle of olive oil, if desired, and a generous dollop of the freshly prepared Feta Cream on top of each serving.