Monday, November 5, 2012

Stuffed Veggies makes Stuffed Veggies! ( Gemista )


Saturday was Batch Cooking day here. On Friday, I went to the grocery store and found in the discount bin 2 bags of 3 Bell Peppers each - for 99cents a bag! They're usually priced at 3 for $3.99, so I was pretty happy! And, they were perfect : )
 





 
 
So, on Saturday, I decided to make Greek-style Stuffed Veggies (Gemista), even though the dish wasn't on my scheduled menu for the week.
I started with the same Yachni sauce that has been used in several other entrees here. But, rather amazingly, these dishes don't come out all tasting the same! I made a big batch, because I was going to use it for more than one of my bulk-cooking meal plans. As the sauce finished, I prepared the dish this way:
 
Greek Stuffed Veggies (Gemista)
Stir together:
3 Cups Yachni Sauce
5 cups leftover rice (I used long grain white. Short grain rice also works well, and produces a more moist interior. I haven't tried brown yet, but it should work, too)
1/2 cup Almonds toasted in a skillet, stirring constantly
1/2 teaspoon cinnamon
Cut off the top of 6 bell peppers, remove the seeds and membrane with your fingers, and fill them.

They may be cooked either in a Dutch Oven on the stove top, or in a Slow Cooker or Crock Pot.
For a Dutch Oven, Nestle the Peppers in the bottom of the pot, squeezing in as many as will fit, so they hold each other in an upright position.
 
 
Pour 3/4 cup water into the bottom of the pot, and cover with a lid. Cook at just-simmering for 45 minutes, checking periodically. They are done when peppers are tender, and begin to lose their bright color.

 
 
If you choose to cook these in a Slow Cooker or Crock Pot, use the same method, but cook them for
2 1/2 to 3 hours on high, and use 1/3 cup or so of water on the bottom of each Crock. My Slow Cookers are just average sized (4-6 quart) and so I can only fit 3 peppers in each pot - thank goodness I have two of them! If you have a larger pot, a little more water may be appropriate.
 
These can be served with Salad, Bread & Dips for a full meal.
 
Tip for dining with Omnivores: If desired, you can stir some loose-cooked ground beef or other meat into the filling for the Omnivores at your table before cooking the Peppers.
 
Coming soon: More Yachni Dishes, More Muffins, Lentil Soup, Pancake Mix, and MORE!
 
 


1 comment:

  1. I've always loved stuffed peppers...I think the almonds would be a scrumptious addition, and give a little protein!

    ReplyDelete

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