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4.8 from 42 votes

Gemista-Greek Stuffed Tomatoes & Peppers

Irresistible veggies filled with rice, herbs, and aromatics baked to perfection.

Prep Time
30 mins
Cook Time
2 hrs
Servings: 6
Calories: 759 kcal
Course: Side Dish
Cuisine: Greek

Ingredients

  • 6 tomatoes ripe but firm large tomatoes
  • 4 bell peppers any color
  • 4 Yukon gold potatoes cut in wedges
  • 2 medium onions finely chopped
  • 1 cup extra virgin olive oil in total
  • 14 oz chopped tomatoes
  • 1 cup long grain white rice like Carolina
  • 1 cup fresh parsley finely chopped
  • 1 cup fresh mint finely chopped
  • 5 tablespoon pine nuts optional
  • 5 teaspoon raisins optional
  • ½ cup breadcrumbs
  • ⅓ cup sugar total, you might not use all of it.
  • dried oregano
  • sea salt
  • freshly ground pepper
for serving
  • Greek feta cheese optional
  • crusty bread optional

Instructions

    Cup of Yum
  1. Remove all tomato stems and shorten the bell pepper stems with a knife.
  2. Turn the veggies bottom side up. Cut vertically with a pairing knife in a circle to create a little cap. Save it on the side. If too much flesh comes out, cut off the extra and add it to the stuffing mixture.*
  3. Carefully scoop out the flesh, making sure you do not rip the tomato skin. *Place the flesh in a separate bowl and set it aside. 
  4. Sprinkle each tomato with a little sugar and sea salt and turn them upside down to release their juices while you clean the peppers.
  5. Slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side. Carefully remove the bell pepper flesh, and rinse each pepper under water to remove any seeds.
  6. Place the peppers and tomatoes in a large baking pan, open side up this time. Cover each with their little caps.
  7. In a large sauté pan, add four tablespoons of olive oil. On medium heat, sauté the onion for 2-3 minutes until soft and fragrant. Add the rice, pine nuts, and raisins. Sauté for another 2-3 minutes. 
  8. Chop up the tomato flesh and add it with its juices to the rice.
  9. Add the crushed tomatoes—season with sea salt, plenty of freshly ground black pepper, and half a teaspoon of sugar. Stir and simmer for 5 minutes.
  10. Remove the filling from the heat and mix in the chopped mint and parsley. Add one tablespoon of dried oregano, and check the seasoning to taste.
  11. Using a spoon, start filling your veggies. Fill around ¾ from the top. The rice will grow in size as it cooks, and you don’t want to overflow your veggies. Cover each with their little caps.
  12. In a separate bowl, mix the potatoes with two tablespoons of olive oil and season with sea salt, freshly ground pepper, and dried oregano. 
  13. Tuck the potatoes snuggly between the tomatoes and peppers.
  14. Any remaining filling mixture can be added around the veggies and the bottom of the pan.
  15. Mix one tablespoon of sugar with the breadcrumbs. Add a teaspoon or so of the breadcrumb mix to each tomato and pepper.
  16. If you have any olive oil left, drizzle it evenly over the pan.
  17. Cover with aluminum foil and bake for 30 minutes.
  18. Uncover and continue baking for another 90 minutes until most of the liquid has evaporated and the tops of the veggies are nice and golden.

Notes

  • Do not add the flesh of green bell peppers to the rice mixture. They can be bitter and affect the flavor.
  • Every oven cooks differently, and you might need to cook them further. Check the potatoes first; they must have nice crusty edges and a soft, buttery inside. The sauce will feel thicker, more jammy and irresistible.
  •  
  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
  • Do not add the flesh of green bell peppers to the rice mixture. They can be bitter and affect the flavor.
  • Every oven cooks differently, and you might need to cook them further. Check the potatoes first; they must have nice crusty edges and a soft, buttery inside. The sauce will feel thicker, more jammy and irresistible.
  • The secret to succulent, amazing gemista is to sauté the onion before stuffing the vegetables. Sautéing the diced onion allows its sweetness to come through and is key for developing great flavor.
  • You can also stuff zucchini, eggplant, and even zucchini blossoms for this recipe. A great trick is to chop the flesh out of the veggies and saute with the onions. Grate them in a hand grater or add everything in a food processor for a quick chop.
  • Fresh herbs such as parsley, dill, mint, and fresh oregano add brightness to any recipe.
  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition Information

Calories 759kcal (38%) Carbohydrates 88g (29%) Protein 10g (20%) Fat 43g (66%) Saturated Fat 6g (30%) Sodium 99mg (4%) Potassium 1388mg (40%) Fiber 9g (36%) Sugar 21g (42%) Vitamin A 2962IU (59%) Vitamin C 115mg (128%) Calcium 109mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 759

% Daily Value*

Calories 759kcal 38%
Carbohydrates 88g 29%
Protein 10g 20%
Fat 43g 66%
Saturated Fat 6g 30%
Sodium 99mg 4%
Potassium 1388mg 30%
Fiber 9g 36%
Sugar 21g 42%
Vitamin A 2962IU 59%
Vitamin C 115mg 128%
Calcium 109mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.