Greeks eat stuffed zucchini, peppers and tomatoes daily as a popular, economical family dish. They used to be stuffed with small vegetables and rice because meat was rare and expansive, but these days meat is often included in the fillings.
Zucchini is grown throughout Greece. The small varieties are cooked in lemon water and olive oil and used in salads. For this recipe, you will use long, straight zucchini whose flesh is easily removed. There will probably be stuffing left over after the vegetables are filled. This may be cooked in small portions (balls) and served along with the vegetables. These bits will absorb some of the juices from the vegetables, which will give them the same taste. The stuffing can then be served with feta cubes and a Greek salad. Serves 4

Gemista

INGREDIENTS:    ​

• 4 peppers (capsicum) – ideally 2 red and 2 green
• 2 large onions
• 4 zucchini
• 1 bunch of mint
• 1 bunch of flat-leaf parsley
• 1 bunch of dill
• 500g/generous 1 lb ground meat
• Salt and pepper
• 6 tbsp. rice
• 4 tomatoes
• 2 potatoes
• Extra virgin olive oil

​METHOD:

1. Cut off the top section of the peppers. Remove the seeds and any extra pieces from the insides. Peel and chop the onions. Remove the insides of the zucchini. Finely chop the mint, parsley and dill.
2. Fry the onions in a frying pan with hot oil. Add the ground meat and fry for 2 to 3 minutes. Add the parsley, mint and dill. Season with salt and pepper. Cook for a further 5 minutes.
3. Add the rice and 2 cups of water. Cook for 3 minutes.
4. Peel the tomatoes and dice them. Put them through a strainer. Add to the meat and cook for 5 minutes. Peel the potatoes and dice them.
5. Fill the peppers, tomatoes and zucchini in with the meat stuffing. Place them in an ovenproof pot and add the potatoes.
6. Pour in 2 or 3 cups of water and olive oil. Cook in a medium oven for 45 minutes.