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Gemista (Stuffed Tomatoes and Peppers)

A beloved Greek summer dish of juicy tomatoes and bell peppers stuffed with herbed rice and baked until tender. The vegetables release their juices into the filling, creating a fragrant, satisfying vegan meal.

110 minMediumServes 6320 cal/serving

GreekDinnerOvenVeganMediterraneanHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 6 large ripe tomatoes
  • 4 large bell peppers (any color)
  • 1/3 cup extra-virgin olive oil
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 cup long-grain white rice (uncooked)
  • 1/3 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 lbs Yukon Gold potatoes, cut into wedges
  • 1/2 cup water

Instructions

  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    Slice the tops off 6 large ripe tomatoes and 4 large bell peppers (any color). Using a spoon, scoop out the tomato pulp into a bowl; reserve the pulp and any juice. Scoop out the seeds and ribs from the bell peppers. Set the vegetable shells and their lids aside.

  3. 3

    Chop the reserved tomato pulp finely and place in a large bowl. Add 1/3 cup extra-virgin olive oil (use about two-thirds), 1 finely diced yellow onion, 4 minced garlic cloves, 1 cup long-grain white rice (uncooked), 1/3 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh mint leaves, 1 tsp dried oregano, 2 tbsp tomato paste, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir well to combine.

  4. 4

    Arrange 2 lbs cut into wedges Yukon Gold potatoes in a single layer in a large, deep baking dish. Place the hollow vegetable shells among the potatoes. Spoon the rice filling into each shell, filling them about three-quarters full. Replace the lids on each stuffed vegetable.

  5. 5

    Drizzle the remaining extra-virgin olive oil over everything. Pour 1/2 cup water into the bottom of the dish. Drizzle any leftover filling liquid over the potatoes.

  6. 6

    Cover the dish tightly with foil and bake for 45 minutes. Uncover and bake for a further 25 to 30 minutes until the tops are lightly caramelized and the rice is fully cooked. Serve warm or at room temperature.

Questions

How long does Gemista (Stuffed Tomatoes and Peppers) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Gemista (Stuffed Tomatoes and Peppers)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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