Experience the essence of a Greek summer with Gemista, a classic dish whose name literally means “filled” or “stuffed.” Hailing from the sun-drenched gardens and tavernas of Greece, this beloved recipe features vibrant tomatoes and bell peppers hollowed out and stuffed with a fragrant herbed rice and vegetable mixture. Baked until tender and bursting with flavor, Gemista is a celebration of fresh, seasonal produce and simple, wholesome cooking.
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 4-6
Ingredients
For the Vegetables and Stuffing:
- 6 medium-large, firm tomatoes (beefsteak or similar)
- 4-6 bell peppers (a mix of colors: green, red, yellow)
- 1 cup long-grain white rice, uncooked
- 1 large red onion, finely diced
- 2-3 cloves garlic, minced
- 1 large zucchini, finely diced (optional)
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 tablespoon dried oregano
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar (to balance the acidity of the tomatoes)
For the Baking Pan:
- 2-3 large potatoes, peeled and cut into wedges
- 1-2 zucchinis, thickly sliced (optional)
- 1/2 cup water
Instructions
Step 1: Prepare the Vegetables
Preheat your oven to 375°F (190°C).
Carefully slice the tops off the tomatoes and bell peppers. Set the tops aside as they will become “lids.” Using a spoon, carefully scoop out the insides of the tomatoes into a bowl. Be gentle to avoid puncturing the walls. Seed the bell peppers. Lightly season the inside of all the hollowed vegetables with salt and pepper.
Step 2: Create the Filling
Strain the tomato pulp and juices through a fine-mesh sieve over a bowl. Use the back of a spoon to press down and extract all the precious liquid. This is your tomato juice—reserve it!
In a large skillet, heat 1/2 cup of olive oil over medium heat. Sauté the diced onion until soft and translucent, about 5-7 minutes. Add the garlic and diced zucchini (if using) and cook for another 3-4 minutes.
Add the uncooked rice and stir constantly for 2 minutes, toasting it slightly. Stir in the tomato paste and cook for one more minute.
Remove the skillet from the heat. Stir in the fresh herbs (parsley, mint), dried oregano, salt, pepper, and the reserved tomato juice. Mix everything together thoroughly. The mixture will be quite wet; this is perfect as the rice will absorb this liquid during baking.
Step 3: Stuff the Vegetables
Stand the hollowed tomatoes and peppers upright in a large, deep baking dish or oven-proof pan. Arrange the potato and zucchini wedges around them in the pan.
Spoon the rice filling into each vegetable, filling them about 3/4 full. Do not overfill, as the rice will expand during cooking. Place the reserved “lids” on top of the tomatoes and peppers.
Drizzle the vegetables and potatoes generously with more olive oil. Pour the 1/2 cup of water into the bottom of the pan (not over the vegetables).
Step 4: Bake to Perfection
Cover the entire baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil. The vegetables should be starting to soften. Bake for another 30-45 minutes uncovered, or until the potatoes are tender and golden, the tops of the stuffing are slightly crispy, and the vegetables are beautifully cooked and slightly caramelized.
Step 5: Rest and Serve
Remove the Gemista from the oven and let them rest in the pan for at least 15-20 minutes before serving. This allows the flavors to settle and the filling to firm up. Serve warm or at room temperature, with a generous piece of feta cheese on the side and crusty bread for dipping into the delicious pan juices.
Nutrition Information (Per Serving)
- Calories: ~380 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 19g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 13g
- Sodium: 45mg
- Potassium: 950mg
- Fiber: 6g
- Sugar: 12g
- Vitamin A: 120% DV
- Vitamin C: 220% DV
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This dish is an excellent source of vitamins A and C.
