Gemista – Greek Stuffed Tomatoes and Peppers
Classic gemista – Greek stuffed tomatoes and green peppers filled with herbed rice, slow-baked with the potato trick that makes all the difference. A true summer dish from Kos.
Ingredients
For the vegetables
- 5-6 large ripe tomatoes approx. 200g each
- 3-4 large green bell peppers
For the filling
- 200 g short-grain rice raw – do not pre-cook
- scooped tomato pulp all flesh from the hollowed tomatoes
- 1 small onion finely grated
- 3 clove garlic minced
- 80 ml extra-virgin olive oil plus more for drizzling
- 25 g flat-leaf parsley finely chopped
- 15 g fresh mint finely chopped
- 1 tsp dried oregano
- salt and freshly ground black pepper
For the pan
- 3-4 medium potatoes peeled and cut into large chunks
- 60 ml extra-virgin olive oil
- 120 ml water
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Preheat oven to 180°C (350°F) fan, or 190°C conventional. Wash the tomatoes and peppers. Cut a lid off each one – about 1.5cm from the top – and set the lids aside. Using a spoon, carefully hollow out the tomatoes: scoop the flesh into a bowl, leaving a shell around 1cm thick. For the peppers, remove and discard the seeds and membranes.
- Take the scooped tomato flesh and any juice collected in the bowl. Chop it roughly with a knife or blend it briefly – you want a pulpy consistency, not a smooth puree. Season with a pinch of salt and set aside.
- In a large bowl, combine the raw rice, grated onion, garlic, olive oil, chopped parsley, mint, and oregano. Pour in the tomato pulp and mix well. Season generously with salt and pepper. The mixture will look quite wet – this is correct. The rice needs that moisture to cook.
- Arrange the hollowed tomatoes and peppers in a large baking dish. Spoon the rice filling into each one, filling about three-quarters full – the rice will expand as it cooks. Replace the caps on each vegetable.
- Tuck the potato chunks into any gaps around the stuffed vegetables. Drizzle them with olive oil, season with salt, pepper, and oregano, and toss briefly to coat.
- Pour the water into the base of the pan (around the potatoes, not over the vegetables). Drizzle the stuffed vegetables generously with olive oil.
- Cover the pan tightly with foil and bake for 45 minutes. Remove the foil and bake for a further 30–40 minutes, until the skins of the tomatoes are wrinkled and the potatoes are golden and tender. In the final 10 minutes, remove the caps to allow the top of the rice to develop a little color.
- Rest the dish for 20 minutes before serving. Gemista is traditionally served warm or at room temperature. Drizzle with a little fresh olive oil before bringing to the table.
Notes
Use raw short-grain rice only. Do not pre-cook.
The dish improves overnight – excellent cold from the refrigerator the next day.
For a meat version, replace half the rice with 250g lean ground beef or pork.
The dish improves overnight – excellent cold from the refrigerator the next day.
For a meat version, replace half the rice with 250g lean ground beef or pork.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 6g | Fat: 17g | Sodium: 320mg | Fiber: 6g