Gemista: Greek Stuffed Tomatoes & Peppers

Name: Gemista: Greek Stuffed Tomatoes & Peppers
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 5 ripe tomatoes; 5 green peppers; 2 onions; 2 cloves garlic; 250 g glace rice; 400 g tomato juice; 10-12 mint leaves; 10 basil leaves; ½ bunch parsley; salt; pepper; 100 ml extra virgin olive oil; 150-200 ml water; pine nuts; raisins

User Reviews

4.9

249 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
8 servings
Course
Main Course
Cuisine
Greek

Gemista: Greek Stuffed Tomatoes & Peppers

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

5 ripe tomatoes
5 green peppers

For the filling:

2 onions finely chopped
2 cloves garlic finely chopped
250 g glace rice glutinous
400 g tomato juice
10-12 mint leaves finely chopped
10 basil leaves finely chopped
½ bunch parsley finely chopped
salt
pepper
100 ml extra virgin olive oil
150-200 ml water lukewarm
pine nuts (optional)
raisins (optional)

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Instructions

Preheat the oven to 170° C (338° F) Fan.

For the vegetables:

Rinse the tomatoes and bell peppers. Using a sharp knife, slice off the top of each one so you have cap to cover them with once they are filled.
Using a spoon, scoop out the flesh from the tomatoes. Add the flesh to a food processor and purée.
Remove the pith and seeds from the green peppers. You can either discard them or purée them along with the tomato flesh.
Using a sharp knife, slice off just a little of the bottom of the green peppers, to help them stand in the pan. Make sure you don’t cut through and create a hole.
Arrange the vegetables nicely in a large 30x26 cm (10 x 12 - inch) roasting pan or ovenproof dish.

For the filling:

In a large bowl, add the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice and 50 ml (1/4 cups) olive oil. Season with salt and pepper. Stir.
Add the filling to the tomatoes and green peppers. Fill them ⅔ of the way, since the filling will fluff up when baking. Add any remaining filling in the baking pan. Season with salt and pepper, drizzle with the remaining 50 ml (1/4 cups) of olive oil and add the lukewarm water.
Cover the tomatoes and green peppers with their caps. Cover the baking pan with aluminum foil and bake for 1 ½ hours. Remove the aluminum foil for the final 15 minutes of baking.
When ready, remove from the oven and set aside for 10 minutes before serving. Serve with Greek feta cheese for a completely authentic Greek taste!

Notes

Chef’s tip: You can also add some raisins and some pine nuts to the filling for a unique Greek taste!
You can also add some raisins and some pine nuts to the filling for a unique Greek taste!