Gemista

Name: Gemista
Cook time: 130 min
Total time: 130 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 Onions, medium, finely chopped; 4 Tomatoes, ripe, medium-large; 4 Green Bell Peppers; 200g Carolina-Style Medium-Grain Rice; 3 cloves of Garlic Clove, finely chopped; 1/2 bunch of Parsley, fresh, finely chopped; 2 tbsp Mint, fresh, finely chopped; 1 tbsp Tomato Paste; 200ml Tomato Passata; 120ml Extra Virgin Olive Oil; 1 tsp Sugar; 1 tsp Oregano, dried; 1/2 tsp Pepper (Black), ground; 1 1/2 tsp Sea Salt, fine; 3 Potatoes, medium, cut into wedges; 200ml Water; 2 tbsp Extra Virgin Olive Oil, for drizzling; 1 tsp Sea Salt, fine

Gemista are oven-baked vegetables—typically tomatoes and peppers—stuffed with a fragrant herbed rice filling and slow-cooked in a rich tomato sauce. This comforting Greek classic pairs tender, flavor-packed vegetables with bright parsley and mint, producing a homey dish that’s perfect for family meals or impressive enough for guests.

Gemista are oven-baked vegetables—typically tomatoes and peppers—stuffed with a fragrant herbed rice filling and slow-cooked in a ... Show more

Traditional Greek Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

2 hrs

Price

1,17 €

Calories

663 kcal

vegan

gluten free

low sugar

mediterranean diet

comfort food

potluck

Method

Preheat oven

Set your oven to 190° C so it has time to get fully hot while you prep everything else.

Wash produce

Wash the Tomatoes, Green Bell Peppers, Parsley, Mint, and Potatoes well, then pat them dry.

Prep vegetables

Trim the tops off the tomatoes and peppers and set the caps aside. Cut the tomatoes in half, scoop out the flesh, and chop that flesh finely for the filling. Halve the peppers and remove the seeds and white ribs, then finely chop the Onions and Garlic Cloves. Cut the potatoes into wedges if they still need it, and finely chop the parsley and mint.

Cook filling

Heat a large pan over medium and add about half of the Extra Virgin Olive Oil. Cook the onions for 8 to 10 minutes, stirring often, until they are soft and translucent. Add the garlic for 1 minute more, then stir in the Rice until every grain looks glossy. Add the chopped tomato flesh, Tomato Paste, Tomato Passata, parsley, mint, Sugar, Oregano, Pepper, and Sea Salt; cook for 2 to 3 minutes more, stirring, until the mixture thickens slightly. Take it off the heat and let the filling cool for a few minutes. Tip: The rice should still be a little underdone here, because it finishes cooking in the oven and stays fluffier that way.

Stuff and arrange

Spoon the filling into the tomato and pepper shells, packing it loosely and leaving a little room at the top. Pop the reserved tops back on, then stand the stuffed vegetables upright in a baking dish. Tuck the potato wedges around them, pour the Water into the bottom of the dish, and drizzle with the remaining olive oil. Finish with a light sprinkle of sea salt over the potatoes and the vegetables. Tip: Leave a little space above the filling. The rice expands as it bakes, and a loose fill helps the vegetables keep their shape.

Bake gemista

Cover the dish with foil and bake at 190° C for 30 minutes. Uncover and bake for 30 minutes more, until the potatoes are tender, the rice is cooked through, and the tops are lightly browned.