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Greek stuffed vegetables, known as “Gemista” are filled with rice, herbs, and vegetables, making them a simple yet satisfying meal. The stuffed vegetables are then cooked in a dish with potatoes nested in between. Whether for a summer gathering or a cozy night in, Gemista brings classic Greek flavors to your table with everyday ingredients.
Stuffed vegetables are common all around the Mediterranean and the Middle East. I have already shared a few favorites including Turkish Stuffed Onions (Soğan Dolması), Kabak Dolması- Turkish Stuffed Zucchini and Dolma (Stuffed Grape Leaves), with you. Today’s recipe is a Greek classic that’s just perfect for any given day!
One thing I love about Gemista is its versatility. It’s a dish that works well year-round, balancing fresh flavors that are ideal for summer with a heartiness that’s perfect for cozy winter dinners. The make-ahead option is also a lifesaver—on busy days. I can prep it in advance and still enjoy a homemade, flavorful meal without the last-minute rush.
Table of Contents
What Is Gemista?
Gemista (pronounced yeh-MEES-tah), meaning “stuffed,” is a beloved Greek dish that features hollowed-out vegetables—traditionally tomatoes and peppers—filled with a hearty rice mixture. It can be made with or without meat, making it incredibly versatile and popular.
This dish originated in Greece and has been passed down through generations, with variations depending on the region or family. The vegetables are baked until tender, while the rice absorbs all the flavors of fresh herbs, tomatoes, and olive oil, making each bite truly delicious.
One of the best things about Gemista is its flexibility. You can prepare a big batch, and it’s just as delicious the next day. Plus, it’s great served warm or at room temperature, making it a perfect make-ahead dish for gatherings or weekly meal prep.
Ingredients
Bell Peppers & Tomatoes: These are the traditional vegetables used for Gemista. Look for ripe, firm tomatoes and peppers that can hold their shape when stuffed and baked.
Potatoes: Yukon gold potatoes are a great addition to this recipe. Their creamy texture complements the stuffed vegetables, and they absorb the flavors of the sauce while baking, adding a hearty element.
Rice: Short-grain rice, like Arborio, works well for stuffing because it absorbs liquids while remaining soft and tender.
Fresh Herbs (Parsley & Mint): These herbs give Gemista its fresh, vibrant flavor. Mint adds a slight cooling note, while parsley offers an earthy, herbaceous balance.
Onion & Garlic: These aromatics add depth to the rice filling, enhancing the dish’s overall flavor without overpowering the herbs and vegetables.
Canned Tomatoes: Used to moisten the rice filling, canned tomatoes add a rich, tangy flavor that pairs beautifully with the fresh tomatoes.
Olive Oil: Essential for Mediterranean cooking, olive oil keeps the rice and vegetables moist while lending a subtle fruity richness to the dish.
Seasoning (Oregano, Salt, Pepper): Simple but important, these seasonings bring out the natural flavors of the vegetables and herbs, creating a well-balanced stuffing. Oregano, in particular, adds a signature Greek touch.
Step-By-Step Instructions
Step 1: Preparing the Vegetables
Hollow the Vegetables: Start by cutting the tops off the bell peppers and tomatoes. Set the tops aside, as they’ll act as lids during baking. Carefully scoop out the insides of the tomatoes, keeping the pulp for the filling. You want the tomatoes and peppers to remain intact, so be gentle while hollowing them out.
Prepare the Potatoes: Peel the Yukon gold potatoes and cut them into wedges. These will bake alongside the stuffed vegetables, absorbing the delicious juices as they cook, making them crispy on the outside yet soft and flavorful on the inside.
Step 2: Making the Filling
Prepare the Rice and Herbs Mixture: In a food processor, finely chop the onion and garlic. Place them in a large bowl along with the rice, chopped parsley, and fresh mint.
Blend the Tomatoes: Using the food processor again, blend the reserved tomato pulp and canned chopped tomatoes until smooth. Pour this tomato mixture into the bowl with the rice and herbs.
Season the Filling: Add the oregano, salt, pepper, and olive oil to the rice mixture. Give everything a good stir to combine all the ingredients. Make the filling slightly wet but not soupy—this ensures the rice cooks perfectly as it absorbs the flavors of the tomatoes, olive oil and herbs during baking.
Step 3: Stuffing the Vegetables
Stuff the vegetables: Place the hollowed tomatoes and peppers in a baking dish and nestle the potatoes between the vegetables. Spoon the rice filling into each vegetable, filling them about three-quarters of the way. Be careful not to overfill, as the rice will expand as it cooks.
Step 4: Baking
Prepare the baking dish: Pour any leftover liquid from the rice mixture into the baking dish, followed by two cups of water. This will create steam as the dish bakes, helping the vegetables cook evenly and keeping them moist.
Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 1 hour and 30 minutes. After this, uncover the dish and continue baking for another 45 minutes until the rice is fully cooked and the potatoes are tender. The tops of the tomatoes and peppers should be slightly charred, and the vegetables soft and juicy.
Tips for the Perfect Gemista
Don’t overfill the vegetables. Leave some space in the tomatoes and peppers for the rice to expand as it cooks, or the filling may overflow.
Olive oil is key. A generous drizzle of high-quality olive oil adds flavor and helps the vegetables become tender and slightly crispy on the outside.
Cook with patience. Baking Gemista slowly allows the flavors to develop and meld together, so resist the urge to rush the cooking process.
Let it rest. Gemista often tastes even better after resting for a few hours or even the next day. Let the dish sit at room temperature for 15-20 minutes before serving to allow the flavors to settle.
Serving Suggestions
Gemista is traditionally served with a simple side of feta cheese and crusty bread to soak up all the delicious juices from the vegetables. If you’re looking to add a little more to your meal, consider serving Gemista alongside Greek salad, tzatziki or even roasted leg of lamb for a Greek feast!
Variations and Substitutions
Canned tomatoes: As a variation, you can replace the canned tomatoes in your Gemista recipe with one pound of fresh, chopped tomatoes if they’re in season. Simply chop the tomatoes finely to release their juices and follow the recipe as instructed. This swap is especially nice in the summer when tomatoes are at their peak and adds an extra layer of freshness to the dish!
Meat-filled gemista: For a heartier option, add ground beef or lamb to the rice filling. Simply brown the meat with the onions and garlic before mixing it with the rice, tomatoes, and herbs.
Different vegetables: Don’t feel limited to just tomatoes and peppers! You can stuff zucchini, and eggplants as well. These vegetables absorb the flavors beautifully and bring unique textures to the dish.
Gluten-Free Version: Gemista is naturally gluten-free as it’s made with rice, making it perfect for those with gluten sensitivities. Just double-check that your canned tomatoes and other ingredients are certified gluten-free.
Storage
Store the leftovers in an airtight container and refrigerate for up to 4 days. You can reheat gemista in the oven at 350°F for 15-20 minutes until fully heated through.
To freeze gemista, once the stuffed vegetables are completely cooked and cooled, place them in an airtight container and freeze them for up to 3 months. To reheat, place them in the oven at 350°F until heated through, which would take about 30 minutes.
Frequently Asked Questions
No, you don’t need to pre-cook the rice before stuffing your Gemista. It will absorb the flavors and moisture from the vegetables while baking. This method allows the rice to cook evenly and achieve the right texture as it bakes alongside the tomatoes and peppers.
It’s generally better to freeze Gemista after cooking. Freezing uncooked stuffed vegetables can result in a mushy texture when thawed, whereas fully cooked Gemista holds up well when reheated.
Gemista is ready when the vegetables are soft, the rice is fully cooked, and the tops of the stuffed vegetables are lightly charred. You can check for doneness by piercing the vegetables with a fork—they should feel tender but not mushy. The rice inside should be fully absorbed and tender to the bite.
Yes, Gemista is perfect for meal prep! You can assemble the stuffed vegetables and store them covered in the fridge for up to 24 hours before baking. Alternatively, you can fully cook the dish and reheat it when ready to serve—Gemista often tastes even better the next day
More Greek Recipes You Must Try
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Gemista Recipe (Greek Stuffed Vegetables)
Ingredients
- 4 yellow bell peppers
- 4 tomatoes, large
- 5 Yukon gold potatoes
- 1 onion
- 3 cloves garlic
- 1 cup short grain rice
- ½ cup parsley, chopped
- ½ cup fresh mint, chopped
- 1 can chopped tomatoes
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 1 1/2 cups water
Instructions
Preparing the Vegetables
- Start by cutting the tops off the bell peppers and tomatoes. Set the tops aside as they’ll act as lids during baking. Carefully scoop out the insides of the tomatoes, keeping the pulp for the filling.
- Peel the Yukon gold potatoes and cut them into wedges. These will bake alongside the stuffed vegetables.
Making the Filling
- In a food processor, finely chop the onion and garlic. Place them in a large bowl along with the rice, chopped parsley, and fresh mint.
- Using the food processor again, blend the reserved tomato pulp and canned chopped tomatoes until smooth. Pour this tomato mixture into the bowl with the rice and herbs.
- Add the oregano, salt, pepper, and olive oil to the rice mixture. Give everything a good stir to combine all the ingredients.
Stuffing the Vegetables
- Place the hollowed tomatoes and peppers in a baking dish. Arrange the potato wedges between the stuffed vegetables in the baking dish, helping them stand upright.
- Spoon the rice filling into each vegetable, filling them about three-quarters of the way. Be careful not to overfill, as the rice will expand as it cooks.
Baking
- Pour any leftover liquid from the rice mixture into the baking dish, followed by two cups of water.
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 1 hour and 30 minutes. After this, uncover the dish and continue baking for another 45 minutes until the rice is fully cooked and the potatoes are tender. The tops of the tomatoes and peppers should be slightly charred, and the vegetables soft and juicy.
- Serve warm or at room temperature.
Video
Notes
- Make sure to only feel the vegetables 3/4 of the way since the rice would expand once cooked.
- Check for the doneness of gemista by inserting a knife into the vegetables, the knife should get in easily. Take the top of the vegetable off and check to see if the rice is soft and fully cooked.
- Storage: Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350 degrees F for 15-20 minutes until heated through.
- Freezing: Let the stuffed vegetables cool completely, then store them in an airtight container and freeze for up to 3 months. To reheat, place the frozen gemista in a baking dish and heat in the oven at 350 degrees F for 30 to 40 minutes until completely heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
