Stuffed Vegetables with Rice and Almonds: Yemista me Amythalopsiha

Yemista me Amygthalopsiha: Stuffed Vegetables with Rice & Almonds

1 large green bell pepper

3 medium zucchini

1 small zucchini chopped to place in filling

1 medium eggplant

3 large ripe tomatoes

1 medium onion

1/4 cup fresh parsley, finely chopped

1/4 cup fresh dill, finely chopped

3/4 cup chopped salt-free almonds

1 cup of long-grain rice

1 teaspoon of salt

1/2 teaspoon of pepper

1/4 cup of olive oil

1/2 cup of water

Wash all vegetables well, and cut off tops of the vegetables.  Score the inside being careful not to cut all the way through to the skin and scoop out the insides into a large bowl.

 

Criss cross Eggplant and run knife around sides and bottom to release the inside meat

 

Add all seasonings, almonds and rice and mix well.  Fill the shells of the vegetables. 

Drizzle with olive oil and replace caps on top.  Drizzle more olive oil on vegetable and place the water around the sides of the vegetables.  Cover with foil and bake at 375for about 40 minutes until all vegetables are tender and the  rice is cooked.

Scouped out Vegetables in the baking dish

 

Stuff the Vegetables with the filling

 

Replace lids and drizzle with oil

TIPS:

·        Please use the selection of vegetables you like.  I have seen  potatoes used as well. Mix up the amounts of each vegetable and the filling will take on a bit of a different taste.

·        A spoon is best to scoop the pulp from the tomato, while I use a knife on the eggplant and zucchini.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!