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Vegetarian, European

Gemista, Greek rice stuffed tomatoes and peppers

Gemista is a Greek dish of tomatoes and peppers stuffed with raw rice, baked in the oven surrounded by potatoes. For 4 people, it takes 1 hour 25 minutes and is easy to make, at a cost of €2.00 per person. The key to success is using uncooked rice, which swells as it absorbs the vegetable juices without ever turning mushy.

Tonight we're off to Greece with gemista, plump tomatoes and peppers stuffed with fragrant rice.

Gemista, Greek rice stuffed tomatoes and peppers
Total time
1 h 25
Difficulty
Easy
Cost per person
€2.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Gemista is the dish that fills your kitchen with summer smells the moment it comes out of the oven. The rice cooks right inside the vegetables, soaking up the tomato juice and olive oil, while fresh herbs add fragrance without covering up the vegetables' own flavor. The potatoes roasting alongside turn golden and soft, soaking up all that same cooking juice.

It's a slow Sunday kind of dish, the sort you put together calmly in the afternoon while the oven does the work. Kids enjoy hollowing out the tomatoes and stuffing the vegetables alongside you, and the result wins over even the ones who usually push vegetables to the side of the plate. It also makes a satisfying vegetarian meal that nobody will ask to add meat to.

The ingredients

4 people

Fruits and vegetables

  • Round tomatoes 4
  • Bell peppers 2
  • Potatoes 600 g
  • Onion 1
  • Garlic 2 cloves
  • Parsley 6 sprigs
  • Mint 4 sprigs

Pantry

  • Riceoften in the pantry 200 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut a cap off each tomato and pepper, scoop out the tomatoes with a spoon and keep the pulp in a bowl.

    Mash the pulp with a fork, it will become the juice that cooks the rice inside the vegetables.

  2. Chop the onion, garlic, parsley and mint, then mix them with the raw rice, the pulp, the tomato paste, 3 tablespoons of oil, the sugar, salt and pepper.

    Don't precook the rice, it will swell inside the vegetables as it soaks up the juice and will never turn mushy.

  3. Lightly salt the inside of the vegetables, fill them only two thirds full and set the caps back on top.

    The rice doubles in volume, a vegetable filled to the brim will burst during baking.

  4. Arrange the vegetables snugly in a large baking dish, surround them with potato wedges, drizzle with oil and a glass of water.

    Pack the vegetables tightly against each other so they stay upright.

  5. Bake at 180°C until the rice is tender and the vegetables are nicely browned. 1 h

    Baste them with their own juices halfway through, and if the dish looks dry, add a little hot water to the bottom.

Our tips to get it right

  • Pick tomatoes and peppers that feel heavy and have a stable base, they stand up better during baking and are easier to stuff.
  • Use a dish just big enough for the vegetables to touch each other, they lean on one another and are less likely to tip over.
  • Taste the rice filling before stuffing the vegetables, it's the only moment you can adjust the salt without taking everything apart later.

The variations

  • Swap the mint for fresh dill, another classic Greek choice that gives the filling a slightly different fragrance.
  • Add raisins or pine nuts to the rice for a version closer to stuffed vegetables from Asia Minor, with a touch of sweetness.
  • To save time, make the filling the day before and keep the scooped out vegetable pulp in the fridge, then just stuff and bake the next day.

What to serve it with

  • Crumbled feta on top
  • Fresh bread for mopping up juices
  • A cold cucumber salad

Storage

Gemista keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooked, thaw it in the fridge then reheat it in the oven to keep the vegetables firm. Reheat gently so the rice doesn't dry out.

Questions about this dish

Can I use a different type of rice?

You can use round rice or risotto rice, which absorb the vegetable juices well. Avoid parboiled rice or long basmati, which cook differently and may stay too firm.

Should the rice be cooked before stuffing the vegetables?

No, the rice needs to stay raw when you stuff the vegetables. It cooks slowly inside, absorbing their juices, which gives it that soft, never mushy texture.

Can gemista be prepared ahead of time?

You can stuff the vegetables several hours ahead and keep them covered in the fridge before baking. Just add a few extra minutes of baking time if the dish goes in cold.

Do kids actually like this dish?

Yes, the fragrant, slightly sweet rice often wins over kids who usually avoid vegetables. Letting them help hollow out the tomatoes also makes them more curious to taste the result.

How long does it take to make gemista, Greek rice stuffed tomatoes and peppers?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in gemista, Greek rice stuffed tomatoes and peppers?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does gemista, Greek rice stuffed tomatoes and peppers cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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