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.
1large yellow onion, grated (or minced in a mini chopper)
3garlic clovesminced
3tbspfresh dill, finely chopped
3tbspfresh parsley, finely chopped
2tbspfresh mint, finely chopped
¾cup(100g) pine nuts
¾cup(80g) dried cranberries, chopped (substitute with raisins)
1cup(200g) arborio rice
1 ½cups(360ml) olive oil or as needed (do not skimp!)
Salt and pepper to season, as needed
1tbspsugar, or as needed
3tbspbreadcrumbs, 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.
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 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.
Add the tomatoes and cook until most of the liquid is gone. Stir in the rice.
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.
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.
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.
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.
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.