Gemista (Stuffed Tomatoes and Peppers)

About This Recipe

Gemista — meaning 'filled ones' — are a staple of Greek summer cooking. Ripe tomatoes and bell peppers are hollowed out and stuffed with a fragrant mixture of rice, fresh herbs, pine nuts, and currants, then baked slowly until the vegetables collapse into sweet, concentrated flavor. The rice absorbs the juices of the vegetables as it cooks, creating a deeply satisfying one-dish meal.

Ingredients

Serves 6

• 4 largeripe tomatoes
• 4 largebell peppers(mixed colors)
• 200 gshort-grain rice
• 1 largeonion(grated)
• 3 tbsppine nuts
• 2 tbspcurrants
• 1 bunchfresh mint(chopped)
• 1 bunchfresh parsley(chopped)
• 100 mlextra virgin olive oil
• 1 tspsugar
• 4 mediumpotatoes(cut into wedges)

Instructions

1. 1

   Prepare vegetables

   Cut tops off tomatoes and peppers. Scoop out insides. Chop tomato pulp and reserve.

2. 2

   Make the filling

   Mix rice, onion, tomato pulp, pine nuts, currants, herbs, half the olive oil, sugar, salt, and pepper.

3. 3

   Stuff the vegetables

   Fill each tomato and pepper about two-thirds full (rice will expand). Replace tops as lids.

4. 4

   Arrange and bake

   Place stuffed vegetables in a baking dish. Tuck potato wedges around them. Drizzle with remaining oil and 200ml water. Bake at 180C for 60-70 minutes.

Variations

• •

  Add ground meat to the rice filling for a heartier version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Refrigerate for up to 3 days. Excellent served at room temperature.

Frequently Asked Questions