How to Make the Perfect Gemista Greek Stuffed Vegetables
Greek · Medium · 105 min · 6 servings
Ripe tomatoes and bell peppers are hollowed out and filled with a fragrant herbed rice mixture before being slow-roasted until tender and caramelized. This classic Greek summer dish is wonderfully aromatic and can be served warm or at room temperature.
Why this recipe works
This Gemista Greek Stuffed Vegetables recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 105 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 large ripe tomatoes with tops reserved as lids
- 4 medium bell peppers tops cut off and reserved
- 250 grams long grain white rice uncooked
- 5 tablespoons extra virgin olive oil divided
- 1 bunch fresh mint finely chopped
- 3 cloves garlic minced
Step by step instructions
Step 1: Hollow and Prepare the Vegetables
Carefully slice the tops off the tomatoes and bell peppers and set the tops aside to use as lids. Scoop out the tomato flesh and seeds into a bowl, roughly chop the tomato pulp, and reserve all the liquid and pulp. Remove the seeds and membranes from the bell peppers and lightly season the insides with salt.
Step 2: Make the Rice Filling
Combine the uncooked rice with the reserved tomato pulp and liquid, minced garlic, chopped fresh mint, three tablespoons of olive oil, salt, and pepper. Mix thoroughly and taste for seasoning, remembering the rice will absorb more salt as it cooks and expands.
Step 3: Stuff and Arrange for Roasting
Fill each hollowed tomato and pepper about two thirds full with the rice mixture, leaving room for the rice to expand during cooking. Place the reserved lids back on each vegetable and arrange them snugly in a single layer in a large roasting dish. Drizzle with the remaining olive oil and add half a cup of water to the bottom of the dish.
Step 4: Slow Roast Until Tender
Cover the baking dish tightly with aluminum foil and roast at 180 degrees Celsius for 45 minutes. Remove the foil and continue roasting for another 25 to 30 minutes until the vegetables are completely tender, the tops are caramelized, and the rice is fully cooked through.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- long grain white rice → short grain or arborio rice for a slightly stickier and creamier filling texture
- fresh mint → fresh flat leaf parsley or a combination of parsley and fresh basil
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the vegetables with rice, which causes them to burst open and fall apart during the long roasting time
- Not adding enough liquid to the roasting dish, which causes the rice to remain hard and undercooked in the center
Nutrition facts
Per serving: 310 calories, 6g protein, 45g carbs, 13g fat, 6g fiber.
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