Go Back
–+ servings
Gemista presented on a rustic table The tomatoes and peppers stuffed with a rice mixture thats been sauteed with onions g

Homemade Gemista (Stuffed veggies)

Our Gemista recipe is a classic Greek delight that brings the essence of the Mediterranean to your table! 
This cherished recipe, passed down through generations, involves stuffing fresh, vibrant tomatoes and bell peppers with a savory mix of rice, herbs, and spices.
Perfect for a family dinner or a festive gathering, Gemista not only offers a burst of flavors but also a beautiful presentation that'll have everyone asking for seconds. 
Whether you're a seasoned cook or trying your hand at Greek cuisine for the first time, this dish promises a rewarding experience filled with the aromas and tastes of Greece. 
So, let's embark on this culinary journey and fill our kitchen with the love and warmth of traditional Greek cooking
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Meze
Cuisine Greek
Servings 4
Calories 477 kcal

Equipment

  • Large Baking Dish: To bake the stuffed vegetables evenly.
  • Skillet or Frying Pan: For sautéing the onions, garlic, and cooking the rice mixture.
  • Sharp Knife: Essential for cutting the tops off the tomatoes and peppers, and for chopping ingredients.
  • Spoon or Scoop: To hollow out the tomatoes and peppers and for filling them with the rice mixture.
  • Cutting board For chopping the vegetables and herbs.
  • Measuring Cups and Spoons: To measure ingredients like rice, olive oil, and vegetable broth accurately.
  • Mixing bowl For mixing the filling and the reserved pulp.
  • Oven Mitts: To handle the hot baking dish when removing it from the oven.

Ingredients
 
 

  • 4 large tomatoes
  • 4 bell peppers
  • 1 cup rice
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup olive oil
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh parsley chopped

Instructions
 

Preparation:

  • Preheat Your Oven: Start by setting your oven to 180°C (350°F). This ensures it's at the right temperature when your vegetables are ready to go in.

Selecting and Prepping Tomatoes and Bell Peppers:

  • Choose firm, ripe tomatoes and bell peppers. For tomatoes, I prefer ones that are big and round, as they have more space for filling. The bell peppers should be of a similar size to ensure even cooking.
  • Wash them thoroughly under running water. Pat them dry with a paper towel.

Prepare the Vegetables:

  • Using a sharp knife, slice off the top part of each tomato and bell pepper. Be careful not to cut too deep. Think of it like removing a hat – you want to keep the rest of the shape intact.
  • Keep these 'hats' to the side. You'll place them back on top after stuffing.

Scooping Out the Insides:

  • For the tomatoes: Gently use a spoon to scoop out the seeds and the juicy pulp. Place this pulp in a bowl; it’s full of flavor and perfect for mixing with the rice. But be gentle – you don’t want to break the tomato walls.
  • For the bell peppers: Remove the seeds and any white membranes. I like to tap the peppers upside down to get all the seeds out.

Preparing the Pulp:

  • Chop the tomato pulp a bit if it's too chunky. It should be fine enough to mix well with the rice but still have some texture.
  • Tip:
    Sometimes, I add a little sugar to the tomato pulp. It cuts the acidity and brings out a sweeter, more rounded flavor.

Sauté the Base:

  • In a skillet, heat the 1/2 cup olive oil over medium heat. Add the finely chopped 1 onion and minced 2 garlic cloves. Sauté until the onion is translucent and the garlic is fragrant.
  • Cook the Rice Mixture:
    Stir in the 1 cup rice, ensuring it gets coated with the olive oil and becomes a bit toasted. Then, add the reserved tomato pulp and 1 cup vegetable broth. This will infuse the rice with a lovely, savory flavor.
  • Season: Add Salt and pepper to taste, and chopped Fresh parsley to the mix. Stir well and let it cook until the rice is halfway done - it will continue cooking in the oven.

Stuffing the Vegetables:

  • Fill 'Em Up: Once the filling is ready, spoon it into the hollowed-out vegetables. Don't pack it too tightly, as the rice will expand while cooking.
    If you like, place the 'lids' back on top of the tomatoes and peppers.

Baking:

  • Arrange in Baking Dish: Place the stuffed vegetables in your baking dish.
    If there's any leftover broth or filling, pour it around the vegetables in the dish.
  • Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the vegetables are tender and the rice is fully cooked.

Serving:

  • Garnish and Serve: Let the Gemista cool for a few minutes after taking them out of the oven.
    Serve warm, garnished with additional fresh parsley and a splash of lemon juice for an extra zing.

Expert Tips:

  • Check on the Gemista: Halfway through the baking, check to see if the dish is getting too dry. If so, add a little more broth or water to keep everything moist.
  • Let it Rest: Letting the Gemista rest for a few minutes after baking allows the flavors to meld together beautifully.

Nutrition

Calories: 477kcalCarbohydrates: 53gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 250mgPotassium: 642mgFiber: 5gSugar: 10gVitamin A: 4876IUVitamin C: 172mgCalcium: 43mgIron: 1mg
Keyword Peppers, Rice, Tomatoes
Tried this recipe?Let us know how it was!