5.0 from 3 votes
Gemista (Greek Stuffed Peppers)
Gemista is a Greek stuffed peppers dish that is filled with veggies, rice, and seasonings. It’s vegetarian-friendly and delish!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 6
Calories: 479 kcal
Course:
Main Course
Cuisine:
Mediterranean , Greek
Ingredients
- 3 beefsteak tomatoes
- 3 green bell peppers
Filling
- 1 large red onion quartered
- 3 cloves garlic
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 eggplant peeled and cut into 1-inch cubes
- 1 zucchini cut into 1-inch cubes
- 1 tso dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup arborio rice
- 1/2 cup chicken stock
- 2 tbsp pine nuts
- 2 tbsp golden raisins
- 3 tbsp fresh mint minced
- 3 tbsp fresh parsley minced
Potatoes
- 3 medium Yukon gold potatoes cut into thick fries
- 1 cup warm water
- 1/2 cup olive oil
- 2 tbsp tomato paste
Instructions
- Cut 1/2 an inch from top of the tomatoes and bell peppers to create a lid, being careful to keep stem intact. Set aside.
- For the tomatoes: use a sharp paring knife and cut around the inside at the sides. Next cut a "X" into the center, being careful not to cut sides or bottom. Use a spoon and scoop out the tomato pulp and place in a bowl. Repeat with remaining.
- For the bell peppers: clean the inside membranes and seeds and discard.
- In a food processor puree the tomato pulp, red onion and garlic.
- In a large skillet over medium heat add 3 tablespoons of olive oil. After a minute pour in the tomato onion puree. Cook 3 minutes. Add the 2 tablespoons of tomato paste and the cubed eggplant, zucchini, oregano, salt and pepper. Cook for 3 minutes and stir in the rice, chicken stock, pine nuts and golden raisins. Cook for 8 minutes on low. Turn off heat and stir through the fresh mint and parsley. Season to taste.
- Divide the filling into each of the prepared vegetables up to the top. Place each cut lid on top of filling. Transfer to a large roasting pan coated with oil or cooking spray.
- Preheat oven to 350°F. In a measuring bowl mix together the warm water, oil and tomato paste.
- Scatter the cut potatoes around the stuffed vegetables and pour the water, oil, and tomato paste mixture over and around all. Cover with foil and bake for 1 hour. Remove foil and continue to bake another 30 minutes. Potatoes should be fork tender.
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Nutrition Information
Calories
479kcal
(24%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Cholesterol
1mg
(0%)
Sodium
526mg
(22%)
Potassium
1385mg
(40%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
2161IU
(43%)
Vitamin C
103mg
(114%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 479
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 526mg | 22% |
| Potassium | 1385mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 2161IU | 43% |
| Vitamin C | 103mg | 114% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.