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Gemista (Greek Stuffed Vegetables) with Video

Gemista (pronounced as ye-mi-STA), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked in a tomato sauce.  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 stuffed tomatoes and peppers image

Gemista are one of my favourite vegan dishes as it is a combination of so many tastes and aromas. Vegetables (green or coloured bell peppers or even eggplants), Greek extra virgin olive oil, rice, potatoes, 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), are mingled in our palate.

collage gemista with tomatoes and peppers

Gemista, means “filled” or “stuffed” and the filling can be a meat based one, usually with minced pork or beef but the vegan dish, with only rice and herbs, is more popular.

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.  

Raisins in gemista image

Adding raisins in the rice is optional but it something I love, as it gives a hint of sweetness to the rice and balances the tartness of the tomatoes.  My newest addition are goji berries (Lycium Chinese), making the dish even healthier.

Gemista 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.

adding potatoes in gemista 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 🙂 

Gemista with tomatoes and bell peppers image

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

 

Gemista (Greek Stuffed Vegetables)

(Traditional Greek Recipe)

Preparation time: 1 hour

Baking time: 1 hour and 15 minutes

Yield: 12

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 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
  • 1/2 cup water
  • 3 large potatoes cut into thin wedges (about 8 pieces)
  • Salt, pepper, oregano
  • 1 cup water

Directions:

  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 onions 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 fluid is 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 water.
  11. Preheat the oven to180o C or 160o C, if fan forced, and bake for about 1 hour.
  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 until the potatoes are roasted and soft.
  13. Serve either warm or at room temperature.
  14. Pair them with some feta cheese or a Greek Salad and enjoy!

Note: 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.

 

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

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

Rate this recipe
1 ratings
Category: Main Dish - Vegan
Cuisine: Greek Cuisine

Gemista (pronounced as ye-mi-STA), are Greek stuffed tomatoes and peppers filled with rice and herbs, baked in a tomato sauce.  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 (Stuffed Tomatoes) and a Well Balanced 3 Course Meal

Ingredients

1 hour, 45 minutes
12
321.74 kcal
  • 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 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

Prep
30 minutes
Cook
1 hour, 15 minutes
1 hour, 45 minutes
  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 onions 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 fluid is 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 water.
  11. Preheat the oven to180o C or 160o C, if fan forced, and bake for about 1 hour.
  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 until the potatoes are roasted and soft.
  13. Serve either warm or at room temperature.
  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

Calories per serving: 321.74 kcal
18.86 g
2.66 g
31.82 g
5.4 g
6.87 g
7.53 g
959.58 mg
Nutrition label for Gemista (Stuffed Tomatoes) and a Well Balanced 3 Course Meal
https://www.kopiaste.org/2009/07/gemista-stuffed-tomatoes-and-a-well-balanced-3-course-meal/

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.

Gemista healthy three course meal image

 

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

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You can find many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.


Other relevant recipes:

Gemista with sausages

Kremmydia Gemista (stuffed onions)

Kopiaste and Kali Orexi,

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20 Responses

  1. Ivy, I have Gemista in the oven as I leave this comment…various coloured peppers and tomatoes…the smell is divine!

  2. Great, I think I will try that. It certainly is the season now with all the tomatos I can find at the market.

  3. I really like stuffed tomatoes (and now I’m in love with the word ‘gemista’!). These sound delicious.

  4. When my tomatoes ripen, I will revisit this recipe. Sounds like a perfect summer treat.

  5. I’ve always loved stuffed vegetables! Those tomatoes look really good! Well-balanced indeed…

    Cheers,

    Rosa

  6. The vegetarian version is my favourite too as this is what my mother always preferred to make…they are very addictive!

  7. This looks great! I love stuffed tomatoes, so this will be a great recipe to try.

    Haley J.’s last blog post..Grilled Pork Tacos

  8. Ivy these stuffed tomatoes look very delicious. And yes, they are so versatile. I love the addition of the raisins.

  9. I agree this does look delicious. Must try it soon.

    Lisa Henderson’s last blog post..Chicken Shepherd’s Pie

  10. Oh wow….i wanted to try stuffed tomatoes from so long….these look slightly different from the ones i know…..this version looks completely drool worthy…….yummy feast…nice entry….

    Lubna Karim’s last blog post..Jeera-Peas Pulao

  11. this looks delicious ivy!!
    must absolutely try!
    I also saw the event over at Yasmeen, will try to participate.
    baciuss

  12. Ben

    I love Gemistas! And I don’t mind baking during the summer, I am not a huge fan of hot weather, but I am big fan of baked vegetables 😀

    Great recipe!

    Ben’s last blog post..Spicy mayo and how to photograph steam

  13. Liz

    I make them meat free too. They taste so good with lots of herbs!

    Liz’s last blog post..A story

  14. Lunch time here, & i really could eat all of those. I love the use of raisins.. lending a little bit of sweet. I remember i grandma would sometimes stuff the tomatoes with spiced potatoes, nuts & raisins.

    Soma’s last blog post..Chimichurri

  15. This is such a delightful and wonderful recipe…perfect summer treat!

    Usha’s last blog post..Banana Fudge ( Halwa)

  16. 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.

  17. “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

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

    Poornima’s last blog post..Garam Masala

  19. 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

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

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