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Gemista Greek stuffed vegetables on a plate with potatoes on the side.
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Gemista Recipe (Greek Stuffed Vegetables)

This traditional Greek Gemista recipe features tomatoes and peppers stuffed with a delicious mix of rice, herbs, and vegetables. Baked until tender and flavorful, this Mediterranean classic is ideal for both cozy family dinners and casual gatherings. Easy to make ahead, it's perfect for meal prep too!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 8
Author: Shadi HasanzadeNemati

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
US Customary - Metric

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

Calories: 278kcal | Carbohydrates: 49g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 900mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1134IU | Vitamin C: 151mg | Calcium: 65mg | Iron: 3mg