Gemista – Greek Stuffed Tomatoes

Name: Gemista – Greek Stuffed Tomatoes
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 serving
Ingredients: 4 bell peppers; 4 large tomatoes; 1 ½ cups (360ml) olive oil; 1 large yellow onion; 3 garlic cloves; 3 tbsp fresh dill; 3 tbsp fresh parsley; 2 tbsp fresh mint; ¾ cup (100g) pine nuts; ¾ cup (80g) dried cranberries, chopped; 1 cup (200g) arborio rice; Salt and pepper to season; 1 tbsp sugar; 3 tbsp breadcrumbs; feta cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
Servings
8
Calories
620 kcal
Course
Main Course
Cuisine
Greek

Gemista – Greek Stuffed Tomatoes

Shawn Wheeler

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Gemista (γεμιστά) – stuffed tomatoes and peppers with a herby rice filling. This authentic Greek yemista recipe is beyond delicious! This vegan dish is a great way to use up summer vegetables.

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Ingredients

Servings

4 bell peppers green or yellow
4 large tomatoes (beefsteak tomatoes)
1 ½ cups (360ml) olive oil or as needed (do not skimp!)
1 large yellow onion , grated (or minced in a mini chopper)
3 garlic cloves minced
3 tbsp fresh dill , finely chopped
3 tbsp fresh parsley , finely chopped
2 tbsp fresh mint , finely chopped
¾ cup (100g) pine nuts
¾ cup (80g) dried cranberries, chopped (substitute with raisins)
1 cup (200g) arborio rice
Salt and pepper to season , as needed
1 tbsp sugar , or as needed
3 tbsp breadcrumbs , optional
feta cheese , optional, to serve

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Instructions

Preheat the oven at 400°F (200°C).
Hollow out the peppers, reserving the lid. Slice the top of tomatoes, reserving the lid, and use a melon baller or spoon to remove the flesh, juice and seeds into a bowl. Make sure not to scoop too close to the walls of the tomato otherwise they will collapse in the oven.
Use an immersion blender or food chopper to blitz the reserved tomato juice and insides. Reserve ⅓ cup of the tomato juice in a separate bowl. If you don’t have enough you can top it up with a little water.
Heat a tablespoon of oil in a skillet and pan fry the grated onion and minced garlic over low heat, adding a pinch of salt and sugar. Cook until softened, stirring.
Add the blended tomatoes and cook until most of the liquid is gone. Stir in the rice.
Cool the filling slightly then stir in all the herbs, pine nuts and cranberries. Add 3-4 tablespoons of oil. Have a taste and adjust the seasoning as needed.
Place the vegetables in a baking dish, nestling them quite close together. Season the insides with salt, pepper and a pinch sugar. Drizzle generously with olive oil. Add water to the dish (or white wine) pouring it in carefully from the side. You want the water to come up just a little up the sides of the veggies and then top up as needed.
Fill the vegetables about ¾ of the way with the rice mixture and add a tablespoon of tomato juice and oil in each. Cover with the lids. Drizzle the vegetables with oil and season well with salt and pepper. If you have any leftover filling you can add it to the baking dish.
Cover the dish snuggly with foil and cook, covered for an hour. Check the dish and top up with a little more water if it looks dry.
Continue to cook for a further 30 minutes then take the foil off and cook until the rice is soft, basting the vegetables with the pan juices and topping up if the pan looks dry.
Drizzle with a little oil and sprinkle with the breadcrumbs for the last 10 minutes of cooking.
Your gemista is ready when the vegetables look a little blistered and the filling is soft. This is a rustic dish that tastes even better a day after it is made!
Cool before serving – gemista is usually served at room temperature, not piping hot. Serve with slices of feta and sprinkle with some fresh dill.

Equipments used:

Notes

The cooking time is approximate and may depend on the type of rice you use. The rice is not precooked so it will take a while to become soft, absorbing all the wonderful flavor of the herbs and oil along the way.
You can also stuff zucchini, eggplant or any vegetable large enough to use!
Store leftovers in the fridge for up to three days.

Nutrition Information

Show Details

Calories 620kcal (31%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 50g (77%) Saturated Fat 6g (30%) Polyunsaturated Fat 9g Monounsaturated Fat 32g Sodium 36mg (2%) Potassium 399mg (11%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 928IU (19%) Vitamin C 60mg (67%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 620 kcal

% Daily Value*

Calories	620kcal	31%
Carbohydrates	42g	14%
Protein	5g	10%
Fat	50g	77%
Saturated Fat	6g	30%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	32g	160%
Sodium	36mg	2%
Potassium	399mg	8%
Fiber	4g	16%
Sugar	14g	28%
Vitamin A	928IU	19%
Vitamin C	60mg	67%
Calcium	34mg	3%
Iron	3mg	17%