Gemista Greek Stuffed Vegetables
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.
Juicy roasted tomatoes and bell peppers stuffed with herbed rice, olive oil, and fresh mint in the Greek tradition.
Nutrition per serving
Ingredients
vegetables
filling
herbs
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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