Tomatoes and peppers hollowed and stuffed with herbed rice, then slow-roasted until sweet and tender.
Gemista is one of the most iconic dishes of Greek summer cooking: ripe tomatoes and bell peppers hollowed out, filled with a rice mixture flavored with the tomato pulp, herbs, and olive oil, then roasted slowly until the vegetables collapse into soft, sweet vessels for the rice inside. The rice is left uncooked before stuffing, since it finishes cooking inside the vegetables using their released juices along with added liquid, which is what gives gemista its distinctive, deeply infused flavor rather than tasting like plain rice with tomato on the side.
Serves 6
Cut tops off tomatoes and peppers, reserving the tops. Scoop out the tomato flesh and reserve; core the peppers.
Chop the reserved tomato flesh and mix with sugar to balance acidity.
Combine raw rice, onion, garlic, parsley, mint, tomato pulp, olive oil, salt, and pepper.
Fill tomatoes and peppers about three-quarters full with the rice mixture, leaving room for expansion. Replace the tops.
Don't overfill — the rice needs room to expand as it absorbs liquid.
Place stuffed vegetables in a roasting pan with potato quarters tucked around them. Drizzle everything with olive oil and add a splash of water to the pan.
Roast at 180°C (350°F) for 60-70 minutes until the vegetables are soft and the rice is fully cooked, basting occasionally with pan juices.
Let rest 10 minutes before serving warm or at room temperature.
Leave the rice raw when stuffing — it's meant to cook inside the vegetables, absorbing their juices as it goes.
Baste occasionally with the pan liquid so the tops of the vegetables don't dry out during the long roast.
Roast the potatoes right in the same pan; they soak up the tomato and herb juices beautifully.
Add ground beef or lamb to the rice filling for a heartier, non-Lenten version.
Include pine nuts and currants in the filling for extra texture and sweetness.
Use zucchini or eggplant in addition to tomatoes and peppers for more variety.
Refrigerate for up to 4 days; the flavor deepens after a day. Reheat in a covered dish in the oven or gently on the stovetop.
Gemista is a summer staple across Greece, epitomizing the country's tradition of stuffing seasonal vegetables with rice or meat, and it's especially common as a vegetarian main during Orthodox fasting periods.
There likely wasn't enough liquid in the pan or the vegetables didn't roast long enough; add a bit more water and extend the covered roasting time if needed.
Yes, it reheats and even improves in flavor the next day, making it a great make-ahead dish.
Both are common — many Greeks enjoy it warm the day it's made and at room temperature the following day.
Per serving (380g / 13.4 oz) · 6 servings total
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