Gemista (Greek Stuffed Vegetables)

🧂 Ingredients

• 6 Large, ripe tomatoes(Choose tomatoes that are firm but yield slightly to pressure, about the size of a large fist. Roma or beefsteak varieties work well.)
• 6 Bell peppers(A mix of colors (red, yellow, orange) is visually appealing. Choose peppers that are firm and have smooth skin.)
• 200 g Short-grain or medium-grain rice(Arborio, Carolina, or Calrose rice are good choices. Avoid long-grain rice as it can become too dry.)
• 1 large Yellow onion(Finely chopped.)
• 1/4 cup Fresh mint(Finely chopped. If fresh mint is unavailable, use 1 tablespoon dried mint, crumbled.)
• 1/4 cup Fresh parsley(Finely chopped. You can also use a mix of parsley and dill for added flavor.)
• 120 ml Extra virgin olive oil(Plus extra for drizzling. Use a good quality olive oil for best flavor.)
• 4 Potatoes(Medium-sized, peeled and cut into wedges or thick rounds. For roasting alongside.)
• 1 tablespoon Tomato paste(Optional, for richer tomato flavor in the filling.)
• 120 ml Water or vegetable broth(For the baking dish.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Preheat your oven to 180°C (350°F). Slice off the tops of the tomatoes (about 1/4 inch from the stem end) and reserve them. Carefully scoop out the pulp and seeds from the tomatoes using a spoon, creating hollow cavities. Be gentle to avoid breaking the skin. For the peppers, cut off the tops, remove the seeds and membranes, and rinse them out. Finely chop the scooped-out tomato pulp and set aside.

   ⏱️ 20 minutes
2. 2

   Make the filling: In a medium bowl, combine the uncooked rice, finely chopped onion, chopped reserved tomato pulp, chopped fresh mint, chopped fresh parsley, and tomato paste (if using). Drizzle in about half of the olive oil (60 ml). Season generously with salt and freshly ground black pepper. Mix everything thoroughly until well combined. The rice should be coated in the herbs and oil.

   ⏱️ 10 minutes
3. 3

   Stuff the vegetables: Loosely fill the hollowed-out tomatoes and peppers with the rice mixture. Do not pack the filling too tightly, as the rice will expand during cooking. Place the stuffed vegetables upright in a baking dish. Arrange the potato wedges or rounds around the stuffed vegetables.

   ⏱️ 15 minutes
4. 4

   Add liquid and bake: Pour the water or vegetable broth into the bottom of the baking dish. Drizzle the remaining olive oil (60 ml) over the stuffed vegetables and potatoes. Place the reserved tomato tops back onto the stuffed tomatoes. Cover the baking dish tightly with aluminum foil.

   ⏱️ 5 minutes
5. 5

   Bake the Gemista: Place the covered baking dish in the preheated oven at 180°C (350°F) and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 30-45 minutes, or until the vegetables are tender, the rice is fully cooked and has absorbed the liquid, and the tops are lightly golden and slightly caramelized. The potatoes should be tender and golden brown.

   ⏱️ 1 hour 15 minutes
6. 6

   Rest and serve: Once baked, remove the dish from the oven and let it rest for about 10-15 minutes before serving. This allows the flavors to meld and the filling to set slightly. Serve warm or at room temperature.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Don't overfill the vegetables; the rice needs room to expand as it cooks. Aim to fill them about 3/4 full.
• ✓The potatoes placed around the vegetables will absorb the delicious juices released during baking, making them incredibly flavorful.
• ✓Gemista can be served warm, at room temperature, or even cold, making them ideal for picnics or make-ahead meals.

🔄 Variations

• For a heartier version, add 200g of ground lamb or beef to the rice filling.
• Substitute zucchini or eggplant for some of the tomatoes and peppers.
• Add a pinch of cinnamon or allspice to the rice filling for a warm spice note.

🥗 Nutrition

Per serving