Gemista (Greek Stuffed Tomatoes & Peppers)

Quick Recipe Version (TL;DR)

• Yield: 6–8 servings (about 8 stuffed vegetables)
• Prep Time: 35 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 5 minutes

Quick Ingredients

• 4 large ripe tomatoes
• 4 bell peppers (red, yellow, or green)
• 3 medium potatoes, cut into wedges
• 1 1/2 cups (270 g) long-grain rice, rinsed
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup (120 ml) extra-virgin olive oil, plus 3 tbsp for drizzling
• 1/2 cup (120 ml) tomato passata or crushed tomatoes
• 1/2 cup (10 g) fresh parsley, finely chopped
• 1/4 cup (5 g) fresh mint, finely chopped
• 2 1/2 cups (600 ml) hot water or vegetable stock
• Salt, black pepper, and a pinch of sugar
• Optional: 8–9 oz (250 g) ground beef or lamb

Do This

• 1. Heat oven to 375°F (190°C). Slice tops off tomatoes and peppers; hollow them, reserving tomato pulp.
• 2. Sauté onion in olive oil until soft, add garlic, then rice (and meat if using); cook 2–3 minutes.
• 3. Add chopped tomato pulp, passata, herbs, 1 cup (240 ml) water/stock, salt, pepper, and a pinch of sugar; simmer 8–10 minutes until rice is still very al dente and mixture is loose.
• 4. Lightly salt insides of vegetables. Spoon filling in, leaving about 1/2 inch (1 cm) space at the top; close with their lids.
• 5. Arrange in an oiled baking dish with potato wedges around, drizzle with remaining olive oil, and pour 1 1/2 cups (360 ml) hot water/stock into the pan.
• 6. Cover with foil and bake 1 hour, then uncover and bake 25–35 minutes until vegetables are soft and lightly charred and rice is tender.
• 7. Rest 20–30 minutes before serving warm or at room temperature with extra herbs or feta.

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Why You’ll Love This Recipe

• Classic Greek comfort food: tender, roasted vegetables filled with fragrant herbed rice.
• Flexible: make it vegetarian or add ground meat for a heartier version.
• Perfect for feeding a crowd, and it tastes even better the next day.
• Mostly hands-off baking time while your kitchen fills with incredible aromas.

Grocery List

• Produce: Large ripe tomatoes, bell peppers, potatoes, onion, garlic, fresh parsley, fresh mint, optional lemon (for serving)
• Dairy: Optional: feta cheese or Greek yogurt (for serving)
• Pantry: Long-grain rice, extra-virgin olive oil, tomato passata or crushed tomatoes, salt, black pepper, sugar, dried oregano (optional), vegetable or chicken stock, optional ground beef or lamb

Full Ingredients

For the Vegetables

• 4 large ripe tomatoes (about 150–180 g each)
• 4 medium bell peppers (any color; about 150 g each)
• 3 medium potatoes, peeled if desired and cut into thick wedges
• 1 tsp salt (for seasoning the vegetables, divided)

For the Rice Filling (Vegetarian Base)

• 1 1/2 cups (270 g) long-grain rice (such as basmati or similar), rinsed until water runs clear and drained
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup (120 ml) extra-virgin olive oil
• Reserved pulp from the scooped tomatoes, finely chopped (including juices; about 1 to 1 1/2 cups)
• 1/2 cup (120 ml) tomato passata or crushed tomatoes
• 1/2 cup (about 10 g) fresh flat-leaf parsley, finely chopped
• 1/4 cup (about 5 g) fresh mint leaves, finely chopped
• 1 tsp dried oregano (optional, but traditional in many homes)
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar (to balance the tomato acidity)
• 1 cup (240 ml) hot water or vegetable stock, for simmering the rice filling

Optional Meat Addition

• 8–9 oz (250 g) ground beef, lamb, or a mix
• 1/4 tsp additional salt
• 1/4 tsp freshly ground black pepper

For Baking & Finishing

• 2 tbsp extra-virgin olive oil (for the baking dish)
• 1–3 tbsp extra-virgin olive oil (for drizzling on top, to taste)
• 1 1/2 cups (360 ml) hot water or stock (for the baking dish)
• Optional, for serving: extra chopped parsley or mint, crumbled feta, lemon wedges, or thick Greek yogurt

Step-by-Step Instructions

Step 1: Prep the vegetables

Preheat your oven to 375°F (190°C). Lightly oil a large baking dish (about 9×13 inches or similar) with 2 tablespoons of olive oil.

Wash the tomatoes and bell peppers. Slice off the top of each tomato (about 1/2 inch from the stem) to create a “lid.” Use a small knife and spoon to gently scoop out the tomato flesh and seeds, taking care not to pierce the skin. Transfer all the pulp and juices to a bowl and finely chop it; set aside.

For the peppers, slice off the tops to create lids and carefully remove the seeds and white membranes. Discard the seeds and membranes but keep the lids. Lightly sprinkle the insides of the tomatoes and peppers with a little of the 1 teaspoon salt, then arrange them snugly in the oiled baking dish. Place each matching lid next to its vegetable or back on top loosely so you do not lose track.

Scatter the potato wedges around the vegetables in the baking dish. Lightly season the potatoes with a pinch of salt and, if you like, a little black pepper.

Step 2: Sauté the aromatics (and brown the meat if using)

In a large, wide pan, heat 1/2 cup (120 ml) olive oil over medium heat. Add the chopped onion and cook, stirring often, for 6–8 minutes, until soft and translucent but not browned. Add the minced garlic and cook for 30–60 seconds, until fragrant.

If using meat: Add the ground beef or lamb to the pan with the onions and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking the meat into small pieces with a spoon, for 5–7 minutes until it is no longer pink and most of the moisture has evaporated.

Step 3: Build the rice and herb filling

Add the rinsed and drained rice to the pan. Stir well so every grain is coated in the olive oil and mixed with the onion (and meat, if using). Cook for 2–3 minutes, stirring frequently; this helps the rice stay fluffy.

Pour in the chopped tomato pulp and its juices, the tomato passata, chopped parsley, chopped mint, oregano (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar. Stir to combine, then add 1 cup (240 ml) hot water or stock.

Bring the mixture to a gentle simmer. Reduce the heat to low and cook, uncovered, for 8–10 minutes, stirring occasionally. The rice should start to swell but remain very al dente, and the mixture should still look loose and slightly saucy rather than dry. If it looks too dry and the rice is still completely hard, add a splash more hot water. Remove from the heat and let it sit for 5 minutes to cool slightly. This short cooling makes it easier to fill the vegetables without burning your hands.

Step 4: Fill the tomatoes and peppers

Taste the rice filling and adjust the seasoning with more salt or pepper if needed; it should taste well-seasoned at this stage.

Using a spoon, fill each tomato and pepper with the rice mixture, leaving about 1/2 inch (1 cm) of space at the top to allow the rice to expand as it cooks. Do not pack the filling tightly; lightly spoon it in and tap the vegetable gently on the counter or pan to help it settle.

Place each vegetable lid back on top. Nestle the stuffed vegetables tightly together in the baking dish so they help support one another during baking. Distribute any remaining rice mixture (if you have some) among the potatoes in the pan, stirring it in slightly so it will cook in the pan juices.

Step 5: Add liquid and get ready to bake

Drizzle the tops of the stuffed vegetables and potatoes with 1–3 tablespoons of olive oil, depending on how rich you like them. This will help them roast and get a lovely, slightly caramelized top.

Carefully pour 1 1/2 cups (360 ml) hot water or stock into the baking dish, aiming for the spaces between the vegetables rather than directly over their tops. The liquid should come about 1/3 of the way up the sides of the vegetables. This moisture will steam the rice and keep everything tender.

Cover the entire baking dish tightly with aluminum foil. Place in the preheated oven.

Step 6: Slow-bake until tender and aromatic

Bake covered for about 1 hour. During this time, the rice will continue to absorb the vegetable juices and the added liquid, and the tomatoes and peppers will soften.

After 1 hour, carefully remove the foil (watch for steam). Continue baking uncovered for 25–35 minutes more, until the tops of the vegetables are lightly browned and slightly wrinkled, the potatoes are tender, and most of the liquid in the pan has been absorbed or thickened. If the tops are browning too quickly but the vegetables still feel firm, you can loosely cover them again with foil.

To check doneness, insert a small knife into a pepper or tomato: it should slide in easily, and the rice inside should be tender but not mushy.

Step 7: Rest and serve

Once the gemista are done, remove the baking dish from the oven. Let everything rest for at least 20–30 minutes; this rest time allows the rice to finish hydrating and the flavors to meld. Gemista are traditionally served warm or at room temperature, not piping hot.

Before serving, spoon some of the pan juices over the vegetables and potatoes. Garnish with extra chopped parsley or mint. If you like, add crumbled feta or a spoonful of thick Greek yogurt on the side, and serve with lemon wedges for squeezing over the top.

Pro Tips

• Choose the right tomatoes and peppers: Look for firm but ripe tomatoes and bell peppers of similar size so they cook evenly. Overly soft tomatoes can collapse in the oven.
• Do not fully cook the rice on the stove: The rice should be very al dente before baking. It finishes cooking by absorbing the vegetable juices and pan liquid, which gives it more flavor.
• Leave a little headspace: Always leave a small gap at the top when filling so the rice can expand without splitting the vegetables or pushing the lids off.
• Adjust liquid if needed: If your baking dish looks very dry halfway through and the rice is still firm, add a splash of hot water or stock around the vegetables.
• Make it ahead for better flavor: Gemista often taste even better the next day after resting in the fridge, as the flavors deepen and the rice absorbs more juices.

Variations

• Traditional meat gemista: Use the optional ground beef or lamb as described and reduce the rice slightly to 1 1/4 cups (225 g) if you prefer a more meat-forward filling.
• Vegan vegetable mix: Add finely diced zucchini, eggplant, or grated carrot to the onion mixture and sauté before adding the rice. Use vegetable stock and skip any cheese for serving.
• Cheesy topping: In the last 10–15 minutes of baking, sprinkle crumbled feta or grated kefalotyri or Parmesan over the tops of the vegetables and return to the oven until lightly golden.

Storage & Make-Ahead

Let leftovers cool completely, then transfer the stuffed vegetables and potatoes along with any remaining pan juices to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered baking dish at 325°F (165°C) for 20–25 minutes, or microwave individual portions until warmed through.

Gemista also freeze reasonably well, though the vegetables become softer. Cool completely, then freeze in an airtight container or well-wrapped dish for up to 2 months. Thaw overnight in the refrigerator before reheating. You can also assemble the dish up to the point of baking (Steps 1–5), cover tightly, and refrigerate for up to 24 hours; bring to room temperature for 20–30 minutes, then bake as directed, adding a few minutes to the covered baking time if needed.

Nutrition (per serving)

Approximate values for 1 serving (1 stuffed vegetable plus some potatoes), based on the vegetarian version without feta or yogurt:

Calories: ~350 kcal; Protein: ~6 g; Carbohydrates: ~58 g; Fat: ~10 g; Saturated Fat: ~2 g; Fiber: ~5 g; Sodium: will vary depending on added salt and stock. If you include the meat, add roughly 60–80 extra calories and 7–8 g protein per serving.