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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

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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.

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Questions

What is 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. This reference files it under Greek dinner: made in the oven, rated medium and about 110 minutes start to finish.

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

As written, 110 minutes: 35 of prep and 75 of cooking. The longest single stretch is step 6 (45 minutes): "Cover the dish tightly with foil and bake for 45 minutes."

What oven temperature does Gemista (Stuffed Tomatoes and Peppers) need?

For Gemista (Stuffed Tomatoes and Peppers), the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 45 minutes, in step 6.

How many calories are in Gemista (Stuffed Tomatoes and Peppers)?

One serving (the recipe makes 6) is about 320 calories, with 8 g protein, 48 g carbohydrate and 12 g fat, plus 4 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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

Refrigerate what is left of Gemista (Stuffed Tomatoes and Peppers) within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

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