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.

The post has been updated in May 2023 with instructions how to make the Gemista in the Air Fryer. Scroll down for the instructions.

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 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.

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, 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.

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.  

My newest addition are goji berries (Lycium Chinese), making the dish even healthier and once when I didn’t have raisins, I added some dried cranberries.

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.

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.

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!

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.

Update: May 2023

Gemista (Stuffed Tomatoes) that has been adapted for a gallbladder-friendly diet and baked in an air fryer:

When my daughter had an operation this year, I adapted many of my recipes to be healthy and in accordance to the instructions given for gallbladder diet.

Remember to consult with a healthcare professional or a registered dietitian to ensure that this recipe aligns with your specific dietary needs.

Serves: 1 person

Ingredients:

• 2 large tomatoes
• 1/4 small onion, finely chopped (about 1 tbsp)
• 4 tbsp short grain rice Carolina (or other starchy rice)
• 1/4 cup white dry wine
• 1 small zucchini, diced
•  1 small carrot, grated
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tablespoons olive oil (divided
• Salt and pepper (very little), to taste
• 1/2 cup vegetable broth (low-sodium)
• ¼ cup water
• 1 potato, cut into thin wedges (optional)

Instructions:

1. Slice off the tops of the tomatoes and set them aside. Carefully scoop out the pulp and seeds from the tomatoes, leaving a hollow shell. Reserve the pulp for later use.
2. In a small pot, add 1 tbsp olive oil and sauté the chopped onion.  Add the rice and stir for a few seconds, until wet.   Add the diced zucchini and grated carrot and mix well to combine.
3. Add the wine and cook for 1 minute for the alcohol to evaporate.
4. Mash the reserved tomato pulp in a food processor and add half of it to the rice mixture. Season with salt and pepper to taste and mix again.
5. Add the vegetable broth and cook until all the fluid is absorbed.  Mix in the parsley and mint.
6. Stuff each tomato shell with the rice and vegetable mixture, filling them to the top. Place the tomato tops back on.
7. Meantime slice and fry the potato in the air fryer, according to the instructions.  When done, remove from the air fryer and set aside.
8. Put the tomatoes in an aluminum container which fits in you air fryer.
9. Pour the remaining olive oil, tomato pulp and water in the aluminum container.  
10. Place the container with the stuffed tomatoes in the basket.
11. Cook in the air fryer at 160°C, for about 35 minutes or until the tomatoes are tender and the filling is cooked through.  
12. Once cooked, add the potatoes back in the aluminum container and reheat them for 1 minute

Other relevant recipes:

Gemista with sausages

Kremmydia Gemista (stuffed onions)

Stuffed Zucchini

Stuffed Zucchini Flowers

Stuffed Calamari

Dolmades

Koupepia

Kopiaste and Kali Orexi,

Sharing is caring!