Name: Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 Tomato, large and firm; 2 Green Bell Pepper, medium; ½ cup Rice, washed and drained; 1 Onion, finely chopped; 3 clove Garlic, minced; ¼ cup Tomato Puree; 2 tbsp Mint Leaves, chopped; 2 tbsp Parsley, chopped; ½ tsp Dried Oregano; 3 tbsp Olive Oil, divided; ½ cup Water, as needed; ½ tsp Sugar, optional, to balance tomato acidity; to taste Salt; to taste Black Peppercorns, freshly crushed

Gemista (Greek Stuffed Tomatoes and Peppers)

1 hr 35 mintotal

1 hr 25 min hands-on10 min hands-off

Prep 30 min · Cook 55 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Slice the tops off the tomatoes and capsicums, keeping the tops aside as lids.
Scoop the tomato pulp into a bowl and lightly hollow the capsicums.
Heat part of the olive oil in a pan and cook the onion until soft.
Add garlic, rice, tomato pulp, tomato puree, mint, parsley, oregano, sugar, salt, and black pepper.
Cook for a few minutes until the rice is coated and the filling looks moist but not fully cooked.
Fill the tomatoes and capsicums loosely because the rice will expand while baking.
Place the lids back on top and arrange the stuffed vegetables in a baking dish.
Pour the remaining olive oil and a little water around the vegetables.
Bake at 190°C until the vegetables are tender and the rice is cooked through.
Rest for 10 minutes before serving so the filling settles.
10 min

How to tell it's done

The vegetables should be soft and juicy, with rice that is cooked but not mushy.

Nutrition

Per serving, from 2 servings.

461kcal

Where the calories come from

Protein8.2 g7%
Carbohydrate62.4 g52%
Fat21.5 g41%

Saturated fat: 3.1 g
Fibre: 7.8 g
Potassium: 1131 mg
Calcium: 103 mg
Iron: 3.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Keep the filling slightly loose and moist before baking; dry filling can leave the rice undercooked.

What to serve it with

Serve warm or at room temperature with salad, olives, or cucumber yogurt dip.

Common mistakes

The rice stays firm or bursts through the vegetables.: Keep the filling moist and fill the tomatoes and peppers loosely because the rice expands as it bakes.

Substitutions

Use Red Capsicum instead of Green Capsicum for a sweeter version.
Use short-grain rice if available, but regular rice works for a practical home version.
Do not pack the filling tightly because the rice needs room to expand.

Storing and reheating

Refrigerate gemista for up to 4 days. Serve chilled, room temperature, or gently warmed; freezing is possible for up to 1 month but the vegetables soften.

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Ingredients