Gemista/ Greek Stuffed Vegetables

• 2 large tomatoes
• 1 Bell pepper
• 2 zucchini
• 2 eggplants
• 1 potato, cut in quaters
• 1 large onion
• 1 1/4 cup rice
• 2 tbsp tomato paste
• 1 cup water or tomato juice
• 1/4 tsp all spice

1. Slice off and save the tops of the vegetables.
2. Spoon out the insides and save the pulp from all vegetables.
3. Try not to pierce the skin.
4. Sprinkle the insides with salt and arrange the vegetables with potato in dish
5. Finely chop the scooped out insides.
6. Grate onion and add to pan to cook in oil till softened, 4 minutes.
7. Add the flesh of the vegetables cook stirring frequently for 10 minutes.
8. Lower heat, stir in rice, herbs, tomato paste, all spice and season with salt and pepper.
9. Dont cook for longer than a few minutes.
10. Remove from heat and preheat oven to 350F.
11. Fill vegetables with mixture, about 3/4 full and cap with top of respective veggie.
12. Sprinkle with olive oil.
13. Add water to the pan, about half a cup to a cup, and cover with tinfoil.
14. Bake for 2 hours (or until lightly browned).
15. Continue to add water to prevent sticking.

tomatoes, bell pepper, zucchini, eggplants, potato, onion, rice, tomato, water, spice

Taken from cookpad.com/us/recipes/354399-gemista-greek-stuffed-vegetables (may not work)