Yemista Me Ryzi - Greek Stuffed Vegetables (vegetarian)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 large green bell peppers
• 5 medium zucchini small zucchini
• 1 small zucchini
• 3 medium eggplants
• 1 large potato
• 5 large ripe tomatoes
• 1 medium onion, grated
• 3/4 cup fresh parsley, finely chopped
• 2 cups long-grain rice
• 1 tablespoon long-grain rice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup olive oil
• 3 tablespoons water

Recipe

• 1 wash all vegetables well, and peel the potato. take a large bowl & put on the side to collect the flesh from the veggies.
• 2 cut a cap off the top of tomatoes. using a teaspoon, scoop out tomato pulp and put in a bowl. set tomatoes and caps aside.
• 3 bell peppers: cut a cap off the top of the peppers, scoop out seeds, and rinse well. set peppers and caps aside.
• 4 potato: cut a thick slice off the potato lengthwise. scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. set potato and top aside.
• 5 eggplants: cut off the top with stem. using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. set eggplants and tops aside.
• 6 zucchini: trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. set zucchini and tops aside. cut the small zucchini into 8 slices and set aside.
• 7 using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
• 8 wash the rice, and add to the bowl. add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. mix well. the stuffing mix will be soupy.
• 9 using a teaspoon, fill the vegetables to within 1/2 inch of the top. the rice will expand when cooked so take care not to overfill. place caps on top, using the zucchini slices for the eggplant and zucchini.
• 10 place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. the tomatoes should be placed upright, and the other vegetables should be placed on their sides. they should fit snugly in the pan.
• 11 there will be a little oil left in the bottom of the bowl. add 3 tablespoons of water and pour the mixture into the pan with the vegetables. drizzle the vegetables with the remaining olive oil (2 tablespoons).
• 12 place vegetables on the second-lowest position (below the middle) in a cold oven and heat to 480f (250c). when the liquid starts to boil (about 10-15 minutes), reduce heat to 355f (180c) and cook for one hour.
• 13 allow the vegetables to sit for 20 minutes before serving. stuffed vegetables are served warm or at room temperature and are excellent the second day.