Gemista me Kima (Greek Stuffed Vegetables with Meat)

🧂 Ingredients

• 6 Large, ripe tomatoes(Choose tomatoes that are firm but yield slightly to pressure, about the size of a large fist.)
• 4 Bell peppers(A mix of colors (red, yellow, orange) adds visual appeal. Choose peppers that are firm and glossy.)
• 400 g Ground beef(80/20 or 85/15 lean to fat ratio is recommended for flavor and moisture.)
• 150 g Medium-grain rice(Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.)
• 1 Yellow onion(Finely chopped.)
• 2 tbsp Fresh mint(Finely chopped. You can also add 1 tbsp of fresh parsley.)
• 4 Potatoes(Medium-sized, peeled and cut into 1-inch cubes. These will be baked around the stuffed vegetables.)
• 6 tbsp Olive oil(Divided, for sautéing and for the baking dish.)
• 1 tbsp Tomato paste(Adds depth of flavor to the filling.)
• 1 cup 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 190°C (375°F). Slice off the tops of the tomatoes (about 1/4 inch from the stem) and reserve them as lids. Carefully scoop out the pulp and seeds from the tomatoes using a spoon, leaving a sturdy shell. Finely chop the scooped-out tomato pulp and set aside. For the bell peppers, cut off the tops, remove the seeds and membranes, and reserve the tops. If the peppers are very large, you can cut them in half lengthwise and remove seeds and membranes. Place the hollowed-out tomatoes and peppers in a baking dish.

   ⏱️ 25 minutes
2. 2

   Make the filling: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and no pink remains, about 5-7 minutes. Drain off any excess fat. Add the finely chopped onion to the skillet with the beef and cook until softened and translucent, about 5 minutes. Stir in the tomato paste and cook for 1 minute until fragrant. Remove the skillet from the heat. Stir in the rinsed rice, reserved chopped tomato pulp, chopped mint (and parsley, if using), salt, and pepper. Mix well to combine.

   ⏱️ 15 minutes
3. 3

   Stuff the vegetables: Spoon the meat and rice mixture into the hollowed-out tomatoes and peppers, filling them about two-thirds to three-quarters full. Be careful not to overstuff, as the rice will expand during cooking. Arrange the stuffed vegetables in the baking dish. Scatter the cubed potatoes around the vegetables in the dish.

   ⏱️ 15 minutes
4. 4

   Bake the Gemista: Drizzle the remaining 4 tablespoons of olive oil over the stuffed vegetables and potatoes. Pour the 1 cup of water or broth into the bottom of the baking dish. Place the reserved tomato tops and pepper tops back onto the stuffed vegetables. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 190°C (375°F) for 45 minutes. Remove the foil and continue baking for another 30 minutes, or until the vegetables are tender, the rice is fully cooked and has absorbed the liquid, and the tops are lightly golden. The internal temperature should reach at least 75°C (165°F).

   ⏱️ 1 hour 15 minutes
5. 5

   Rest and serve: Let the Gemista rest for 10-15 minutes before serving. This allows the flavors to meld and makes them easier to handle. Serve hot, spooning some of the pan juices over the vegetables and potatoes.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a richer flavor, use a mix of ground beef and ground lamb.
• ✓Ensure the vegetables are well-seasoned, as they are the primary flavor carriers.
• ✓The potatoes are essential for soaking up the delicious juices released during baking.
• ✓Gemista is a traditional summer dish, often enjoyed on Sundays or special occasions.
• ✓Leftovers can be gently reheated on the stovetop or in the oven.

🔄 Variations

• Vegetarian Gemista: Omit the meat and increase the amount of rice and vegetables (e.g., add zucchini or eggplant).
• Gemista with Cheese: Add crumbled feta cheese to the meat and rice filling for a salty, tangy kick.
• Spicy Gemista: Add a pinch of red pepper flakes to the filling for a touch of heat.

🥗 Nutrition

Per serving