Gemista – Greek Stuffed Tomatoes
User Reviews
5
2 reviews
Excellent
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Prep Time
25 mins
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Cook Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
8
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Calories
620 kcal
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Course
Main Course
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Cuisine
Greek
Gemista – Greek Stuffed Tomatoes
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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
- 4 bell pepper green or yellow
- 4 tomato beefsteak tomatoes, large
- 1 ½ cups olive oil or as needed (do not skimp!, 360 ml
- 1 yellow onion grated (or minced in a mini chopper, large
- 3 garlic minced, cloves
- 3 tbsp dill finely chopped, fresh
- 3 tbsp parsley finely chopped, fresh
- 2 tbsp mint finely chopped, fresh
- ¾ cup pine nuts 100 g
- ¾ cup dried cranberries substitute with raisins, 80 g, chopped
- 1 cup arborio rice 200 g
- salt as needed, to season
- black pepper as needed, to season
- 1 tbsp sugar , or as needed
- 3 tbsp breadcrumbs , optional
- feta cheese , optional, to serve
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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