My favourite vegan Greek dish! Green, yellow & red peppers stuffed with rice, aubergine & courgettes in tomato sauce with fresh dill and mint! Sweet vegan goodness!
Ingredients (for allergens please see letters in bold)
Aubergine, courgette, onion, olive oil, chili powder, thyme, oregano, mint, salt, pepper, garlic puree, chopped tomatoes, parsley, tomato puree, rice, water, veg stock, peppers, sugar
Remove lid, place Gemista on an oven tray and place in the middle oven shelf. Cook at 180°C/356°F/Gas Mark 4 for 30 minutes or until piping hot.
Arrives chilled. Keep in a fridge below 5°C or freeze. It's at its very best when cooked from fresh. Enjoy within 3-4 days of delivery. If frozen, defrost fully before cooking.