Gemista (Greek Stuffed Vegetables)
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4 reviews
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Gemista (Greek Stuffed Vegetables)
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This simple recipe easily satisfies 6 as a main, or up to 8 as a side. And while the feta adds a lovely creamy tangy flavor, feel free to leave it out for any dairy-free or gluten free guests. Serve alongside a crisp Greek salad, or with your favorite protein.
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Ingredients
- 4 bell pepper any color, large
- 4 tomato large
- 6 Yukon Gold potato cut into wedges
- 3/4 cup basmati rice well-rinsed and drained
- 1 onion chopped, large, yellow
- 4 garlic minced (divided, large cloves
- 1/2 cup parsley chopped, fresh
- 1/2 cup mint chopped, fresh
- 1 1/2 teaspoons oregano divided, dried
- 1/2 teaspoon paprika
- 1/2 cup feta cheese optional, crumbled
- extra virgin olive oil
- kosher salt
- black pepper ground
- 1 cup crushed tomatoes canned, 8 ounces
- 1/2 cup water
Instructions
- Get ready. Preheat your oven to 375°F. Oil a large high-sided baking dish (9x13 or larger).
- Hollow the bell peppers. Cut the tops off the peppers, about 1/2-inch below the stem. Set the tops aside for later. Remove and discard the seeds from the peppers, then place them onto the prepared baking dish with the cut side up.
- Hollow the tomatoes. Cut the tops off the tomatoes about 1/2-inch below the stem. Set the tops aside for later. Use a small pairing knife to trace the edges of the tomato where the cells connect to the fruit. This will loosen and separate the inner flesh. Use a spoon to carefully scoop out inside into a medium mixing bowl, being careful to leave the “bowl” intact. Chop the larger pieces of flesh into chunks and return them to the mixing bowl. Place the hollowed out tomatoes in the baking dish next to the peppers. Tuck the potato wedges in between the bell peppers and tomatoes.
- Make the rice filling. Into the bowl with the tomato flesh, add the (uncooked) rice, onion, half of the minced garlic, parsley, mint, 1/2 teaspoon oregano, paprika, feta cheese (if using), 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss to combine.
- Stuff the peppers and tomatoes. Spoon the rice filling into the hollowed vegetables, filling them about 3/4 of the way (remember, the rice will expand as it cooks). Place the reserved tops of the peppers and tomatoes on the vegetables like a lid.
- Add the sauce. Spoon the crushed tomatoes all over the vegetables and follow with about a 1/2 cup of water. Sprinkle with the remaining garlic, 1 teaspoon oregano, and a big pinch of salt and pepper. Drizzle olive oil all over the vegetables.
- Bake. Cover the baking dish tightly with foil and bake on the center rack of your heated oven for 1 hour. Uncover and bake until the rice filling is fully cooked and the vegetables are very soft and charred in some parts, about 30 minutes more.
- Serve. Serve the stuffed vegetables with a drizzle of juices from the pan over top. Enjoy!
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- paprika
- oregano
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and oregano used in this recipe.
Nutrition Information
Show Details
Calories
302.2kcal
(15%)
Carbohydrates
62.6g
(21%)
Protein
10.5g
(21%)
Fat
2.4g
(4%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Cholesterol
6.7mg
(2%)
Sodium
188.9mg
(8%)
Potassium
1287.6mg
(27%)
Fiber
8.2g
(33%)
Sugar
8.5g
(17%)
Vitamin A
1738.4IU
(35%)
Vitamin C
122.1mg
(136%)
Calcium
89.5mg
(9%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6people, as a main
Amount Per Serving
Calories 3022 kcal
% Daily Value*
| Calories | 302.2kcal | 15% |
| Carbohydrates | 62.6g | 21% |
| Protein | 10.5g | 21% |
| Fat | 2.4g | 4% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 6.7mg | 2% |
| Sodium | 188.9mg | 8% |
| Potassium | 1287.6mg | 27% |
| Fiber | 8.2g | 33% |
| Sugar | 8.5g | 17% |
| Vitamin A | 1738.4IU | 35% |
| Vitamin C | 122.1mg | 136% |
| Calcium | 89.5mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4
4 reviews
Good
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