Greek Rice-Stuffed Peppers (Gemista) with Honey and Garlic

About This Recipe

Gemista is a summer staple across Greece, where tomatoes and bell peppers are hollowed and stuffed with a rice filling, then baked slowly until the vegetables collapse into soft, sweet vessels for the rice inside. Currants and pine nuts are a classic addition to the filling, lending a sweet-savory balance that traces back to Ottoman-influenced Greek cooking. This version leans further into that sweetness with a touch of honey stirred into the filling, alongside roasted garlic cloves that turn soft, mellow, and nearly caramelized during the long bake. Fresh dill and mint, both hallmark Greek herbs, keep the filling from tasting too sweet, grounding it back in savory territory. Gemista is traditionally baked uncovered with a good amount of olive oil and a splash of water in the pan, allowing the peppers to soften completely while the rice absorbs all the pan juices — a dish that rewards a slow oven and plenty of patience over a quick stovetop method.

Ingredients

Serves 2

• 6bell peppers(tops cut off, seeds removed)
• 1 cuplong-grain rice
• 1onion(finely diced)
• 1 headgarlic(cloves separated and peeled)
• 2 tbsppine nuts
• 2 tbspcurrants or raisins
• 2 tbsphoney
• 0.25 cupfresh dill(chopped)
• 0.25 cupfresh mint(chopped)
• 5 tbspolive oil(divided)
• 1 can (14oz)crushed tomatoes
• 1 tspfine sea salt
• 0.5 cupwater

Instructions

1. 1

   Parcook the rice

   Boil rice in salted water for 8 minutes until about halfway cooked. Drain and set aside.

2. 2

   Build the filling

   Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook 6-7 minutes until soft. Stir in pine nuts and toast 1-2 minutes until golden.

3. 3

   Combine the filling

   In a bowl, mix the parcooked rice, cooked onion and pine nuts, currants, honey, dill, mint, half the crushed tomatoes, and salt.

4. 4

   Stuff the peppers

   Preheat oven to 375°F (190°C). Fill each hollowed pepper with the rice mixture, tucking a few whole garlic cloves into each one, up to just below the rim.

5. 5

   Arrange and bake

   Stand the peppers upright in a baking dish. Pour remaining crushed tomatoes, water, and remaining olive oil around the base. Drizzle the pepper tops with a little extra oil.

6. 6

   Bake until tender

   Bake uncovered 50-55 minutes, basting occasionally with the pan juices, until the peppers are very soft and the tops are lightly browned.

7. 7

   Rest and serve

   Let rest 10 minutes before serving, spooning the pan sauce over each pepper.

Variations

• •

  Add ground lamb or beef to the filling for a heartier, non-vegetarian version common in many Greek households.

• •

  Stuff tomatoes alongside the peppers, a classic gemista combination, using the same filling.

• •

  Swap currants for chopped dried apricots for a different sweet note.

Storage

Refrigerate up to 4 days in an airtight container. Reheat in a 350°F (175°C) oven until warmed through, or enjoy at room temperature, which is how gemista is often eaten in Greece.

Frequently Asked Questions