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A plate of gemista, meticulously stuffed tomatoes garnished with herbs, rests on a white and blue floral-patterned platter. Nearby lie halved tomatoes, a dish of salt, lemon wedges, and more stuffed vegetables. A white tiled surface and crocheted cloth complete this inviting scene.
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5 from 1 vote

Gemista – Greek Stuffed Tomatoes

Gemista (γεμιστά) – stuffed tomatoes and peppers with a herby rice filling. This authentic Greek yemista recipe is beyond delicious! This vegan dish is a great way to use up summer vegetables.
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Greek
Diet: Vegan, Vegetarian
Keyword: Gemista, Greek Gemista Recipe, Yemista
Servings: 8
Calories: 620kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

  • 4 bell peppers green or yellow
  • 4 large tomatoes (beefsteak tomatoes)
  • 1 ½ cups (360ml) olive oil or as needed (do not skimp!)
  • 1 large yellow onion , grated (or minced in a mini chopper)
  • 3 garlic cloves minced
  • 3 tbsp fresh dill , finely chopped
  • 3 tbsp fresh parsley , finely chopped
  • 2 tbsp fresh mint , finely chopped
  • ¾ cup (100g) pine nuts
  • ¾ cup (80g) dried cranberries, chopped (substitute with raisins)
  • 1 cup (200g) arborio rice
  • Salt and pepper to season , as needed
  • 1 tbsp sugar , or as needed
  • 3 tbsp breadcrumbs , optional
  • feta cheese , optional, to serve

Instructions

  • Preheat the oven at 400°F (200°C).
  • Hollow out the peppers, reserving the lid. Slice the top of tomatoes, reserving the lid, and use a melon baller or spoon to remove the flesh, juice and seeds into a bowl. Make sure not to scoop too close to the walls of the tomato otherwise they will collapse in the oven.
    4 bell peppers, 4 large tomatoes
  • Use an immersion blender or food chopper to blitz the reserved tomato juice and insides. Reserve ⅓ cup of the tomato juice in a separate bowl. If you don’t have enough you can top it up with a little water.
  • Heat a tablespoon of oil in a skillet and pan fry the grated onion and minced garlic over low heat, adding a pinch of salt and sugar. Cook until softened, stirring.
    1 ½ cups (360ml) olive oil , 1 large yellow onion, 3 garlic cloves, 3 tbsp fresh dill
  • Add the blended tomatoes and cook until most of the liquid is gone. Stir in the rice.
    1 cup (200g) arborio rice
    Making filling for Greek stuffed tomatoes
  • Cool the filling slightly then stir in all the herbs, pine nuts and cranberries. Add 3-4 tablespoons of oil. Have a taste and adjust the seasoning as needed.
    3 tbsp fresh parsley, ¾ cup (100g) pine nuts, ¾ cup (80g) dried cranberries, chopped , 2 tbsp fresh mint
  • Place the vegetables in a baking dish, nestling them quite close together. Season the insides with salt, pepper and a pinch sugar. Drizzle generously with olive oil. Add water to the dish (or white wine) pouring it in carefully from the side. You want the water to come up just a little up the sides of the veggies and then top up as needed.
  • Fill the vegetables about ¾ of the way with the rice mixture and add a tablespoon of tomato juice and oil in each. Cover with the lids. Drizzle the vegetables with oil and season well with salt and pepper. If you have any leftover filling you can add it to the baking dish.
    Salt and pepper to season, 1 tbsp sugar
    On the left, red and yellow bell peppers halved and filled with a rice mixture take center stage, showcasing a classic Gemista recipe. On the right, whole bell peppers cover the delicious filling in the same dish. An olive oil bottle is visible on the left.
  • Cover the dish snuggly with foil and cook, covered for an hour. Check the dish and top up with a little more water if it looks dry.
  • Continue to cook for a further 30 minutes then take the foil off and cook until the rice is soft, basting the vegetables with the pan juices and topping up if the pan looks dry.
  • Drizzle with a little oil and sprinkle with the breadcrumbs for the last 10 minutes of cooking.
    3 tbsp breadcrumbs
  • Your gemista is ready when the vegetables look a little blistered and the filling is soft. This is a rustic dish that tastes even better a day after it is made!
  • Cool before serving – gemista is usually served at room temperature, not piping hot. Serve with slices of feta and sprinkle with some fresh dill.
    feta cheese
    Stuffed tomatoes and peppers on a platter, Greek style!

Video

Notes

  • The cooking time is approximate and may depend on the type of rice you use. The rice is not precooked so it will take a while to become soft, absorbing all the wonderful flavor of the herbs and oil along the way.
  • You can also stuff zucchini, eggplant or any vegetable large enough to use!
  • Store leftovers in the fridge for up to three days.

Nutrition

Calories: 620kcal | Carbohydrates: 42g | Protein: 5g | Fat: 50g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Sodium: 36mg | Potassium: 399mg | Fiber: 4g | Sugar: 14g | Vitamin A: 928IU | Vitamin C: 60mg | Calcium: 34mg | Iron: 3mg
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