Skip to Content

Gemista (Greek Stuffed Tomatoes and Peppers)

Gemista (Greek Stuffed Tomatoes and Peppers)

Sharing is caring!

Gemista (pronounced as yeh-mee-STAH), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked with potatoes, in a tomato sauce.

Stuffed gemista with rice and potatoes image

Between the gaps of the vegetables we add potatoes which absorb all the wonderful flavours of the vegetables.

As potatoes need more time to bake, we must cut them into thin wedges about twice the size of potato chips.

Gemista served with other food image

Gemista are one of my favourite vegan dishes as it is a combination of so many tastes and aromas.

Tomatoes are emptied and stuffed with the rice mixture.

Other vegetables (such as green or coloured bell peppers, eggplants, zucchini, or even onions) can also be stuffed.

Stuffed zucchini image

Rice with herbs like parsley and mint, as well as kafkalithres (Tordylium Apulum) – Mediterranean hartwort and myronia –  chervil, as well as onions or spring onions (when in season), together with Greek extra virgin olive oil are mingled in our palate.

Gemista with colourful peppers image

Gemista, means “filled” or “stuffed” and the filling is usually with rice and herbs.

It can be a meat based one, usually with minced pork or beef or with sausage, but the vegan dish, with only rice and herbs, is more popular.

The traditional rice used is a Greek variety called Carolina, which is a starchy rice, similar to arborio.

Carolina rice image

This is a summer dish falls under the category ladera or “oily” food, since it is an olive oil based dish.  

This is a perfect summer dish as the tomatoes are ripe and as they are a light food they can be consumed during hot Mediterranean temperatures, as a slightly hot or cold dish.

I really don’t mind baking during summer and if it’s unbearably hot, I prepare them in the evening and bake them early in the morning or just have the air-conditioning on.  

Adding raisins in the rice is optional but it is something I love, as it gives a hint of sweetness to the rice and balances the tartness of the tomatoes.  

Adding raisins to the rice image

My newest addition are goji berries (Lycium Chinese), making the dish even healthier.

Rice filling with goji berries image

Although there are tomatoes year round, now with the green houses, I seldom make them during winter, except maybe during Lent when we need to eat a variety of vegan dishes.

Potato wedges seasoned with salt pepper and oregano image

I like adding potato wedges between the gaps, but make sure that the potatoes are thin, otherwise it will take more time than is necessary to cook the “gemista”.  

If you want your wedges thicker, you can cover the baking tin with aluminium foil and cook for one hour.   Then remove the foil and cook until the potatoes are roasted.

gemista with fresh mint image

They absorb so much flavour from the tomatoes which makes them irresistible.

The flavour of good quality Greek extra virgin olive oil and all the sweet juices from the fresh ripe tomatoes and raisins. make a delicious sauce which should be mopped off the plate with fresh hot bread 🙂 

Unfortunately, as I am on aa diet, this is something I now have to avoid but everything in moderation is allowed!

Gemista healthy three course meal image

I am sending this recipe to Yasmeen of Health Nut, for her event Well Balanced 3 Course Meals.  I have already posted the starter, Fetatziki and the Apricot Meringue Dessert. In this picture the dessert is mpezes (meringue) with yoghurt mixed with whipped cream and Cherry Spoon Sweet.

You can find more “nistisimes syntages” (Lenten Recipes), most of which are vegan.

Gemista tomatoes and peppers with potatoes image

Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal

Yield: 12
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Gemista (pronounced as yeh-mee-STAH), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked with potatoes, in a tomato sauce.  

Ingredients

  • 6 large tomatoes
  • 6 large bell peppers
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 350 grams non aromatic, starchy Carolina rice, similar to arborio (or 1 1/2 heaped tbsp for each vegetable)
  • 1 cup white dry wine (about 200 ml)
  • 1 organic vegetable bouillon
  • 1 tbsp sea salt
  • Freshly grated black pepper
  • 3 tbsp dried mint
  • 2 tbsp raisins (or goji berries, optional)
  • 2 cups tomato pulp, puréed (divided)
  • ½ cup parsley, finely copped
  • 3/4 cup olive oil
  • 3 large potatoes cut into thin wedges (about 8 pieces)
  • Salt, pepper, oregano
  • 1 cup water

Instructions

  1. Wash the tomatoes and peppers and put them in a large baking tin.
  2. Slice off the side of the green peppers, cut around the seeds, which remove, as well any veins.
  3. Cut a horizontal slice off the top or bottom side of the tomato. Use a knife to cut off the larger chunks of their flesh and finish by using a teaspoon to scoop out the tomato flesh.  Put it in a food processor and then purée.
  4. Put them in a large baking pan and season the interior with salt.
  5. Heat the olive oil in a non-stick frying pan and sauté the onion until translucent.  Add the garlic and sauté it for a few seconds.  Add the rice (about 1 1/2 heaped tablespoons for each vegetable) and mix until it is wet.  Add the wine and cook for a few minutes until the alcohol evaporates. 
  6. Crush the bouillon with your fingers and add it to the rice, together with the mint, raisins, salt, pepper and oregano and mix. 
  7. Add half of the puréed tomato and simmer for five minutes or until the juices are absorbed.  Mix in the parsley and set aside to cool.
  8. Fill the tomatoes and peppers with this mixture, but make sure not to over-stuff them, as the rice will expand while cooking and will break your veggies.   
  9. Cut the potatoes in the middle and then into thin wedges and sprinkle some salt, pepper and oregano and toss to coat them well.  Add them between the vegetables.
  10. Cover the vegetables with their lids and add the remaining olive oil, the remaining blended tomatoes and enough water, to cover the potato wedges by half.
  11. Preheat the oven to180o C or 160o C, if fan forced, and bake for about 45 minutes.
  12. Turn the potatoes on the other side and baste the vegetables at least once, in order to keep them moist on the top.  Bake for another half an hour or until the potatoes are golden on top.
  13. Serve them either warm or at room temperature but they are also great the next day.
  14. Pair them with some feta cheese or a Greek Salad and enjoy!

Notes

If, for any reason, the potatoes stick to the baking pan, add some water, turn off the oven and wait for ten minutes before serving.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 345Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 700mgCarbohydrates 39gFiber 5gSugar 8gProtein 5g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other relevant recipes:

Gemista with sausages

Kremmydia Gemista (stuffed onions)

Stuffed Zucchini

Stuffed Zucchini Flowers

Stuffed Calamari

Dolmades

Koupepia

LIKE THIS POST?

You can hover over this image to pin it to your Pinterest board. Also, please feel free to share it with your friends and fellow bloggers, using the share tools.

You can hover over this image to pin it to your Pinterest board. Also, please feel free to share it with your friends and fellow bloggers, using the share tools.

collage gemista image

Kopiaste and Kali Orexi,

Sharing is caring!

Kevin

Saturday 18th of July 2009

Those tomatoes look perfectly cooked/roasted and tasty! They would go well with the fetaziki.

dibs

Friday 17th of July 2009

Simply awesome preparation. We used to get 'huge' tomatoes those days in Bangalore. Mom used to stuff them with either a 'palav' or an Indian potato curry. This greek version sounds too tempting - and love the name as well "gemista" :-)

dibs’s last blog post..Vendakkai Masala - Ladies Finger or Okra Masala

Poornima

Friday 17th of July 2009

That is such a satisfying meal...the stuffed tomatoes look yumm!

Poornima’s last blog post..Garam Masala

Simona

Friday 17th of July 2009

"Pomodori col riso" is how this dish is called in Italy (tomatoes with rice) and I make it often in the summer. No meat with the rice and definitely potatoes. It's wonderful. It is nice to see how the same dish is part of many traditions around the Mediterranean.

Simona’s last blog post..Novel Food #8: quattro tipi di pane

yasmeen

Thursday 16th of July 2009

Thanks so much Ivy,this is totally fulfilling meal! I love the tomatoes stuffed with flavorsome rice,and potatoes baked alongside make a tasty side :)

yasmeen’s last blog post..The Ice Dream CookBook Review.Dairy-free Roasted Banana nut Ice Dream.And Peach Melba.

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright
Skip to Recipe