The Tastiest Gemista (Greek Stuffed Peppers And Tomatoes)
User Reviews
5.0
51 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 (to 8)
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Calories
589 kcal
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Course
Main Course
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Cuisine
Greek
The Tastiest Gemista (Greek Stuffed Peppers And Tomatoes)
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This gemista, or Greek stuffed peppers and tomatoes, is a staple meal in Greek households. Almost every home has its own recipe. My version is super tasty, with minced beef, lots of herbs and spices and a delicious tomato sauce spooned over the top. Don't forget to serve with big wedges of feta cheese!
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Ingredients
For the peppers and tomatoes
- 4 large tomatoes or 6 slightly smaller ones
- 4 large green peppers Australia: capsicum, US: bell peppers
For the tomato sauce
- 6 tablespoons olive oil plus a little more for cooking
- 4 tablespoons tomato puree US = paste
- 3 cloves garlic
- 1 tablespoon honey (or 1 teaspoon sugar)
- 1 teaspoon salt
- ½ teaspoon pepper
For the filling
- 1 large onion grated
- 1 zucchini (UK: courgette) grated
- 1 carrot grated
- 3 cloves garlic (crushed with a garlic crusher or grated along with the rest of the vegetables in a food processor)
- 1 pound minced beef (UK/Australia: 500 gram pack)
- 1½ teaspoons dried oregano
- ½ teaspoon allspice
- 1 teaspoon cinnamon
- 1 cup rice Risotto/Arborio rice is best
- 14 ounces chopped tomatoes (1 can)
- 1 tablespoon tomato puree US = paste
- 1 bunch fresh parsley chopped
- ½ bunch fresh mint or 1 heaped teaspoon dried mint
- 1 teaspoon salt
- ½ teaspoon pepper
To tuck around the vegetables
- 3 medium potatoes (2 to 3) peeled and cut into wedges - not too big
To serve
- 5 ounces feta cheese UK/Australia 150 grams (roughly - I usually get a 200 gram pack in case people want more)
- Lemon wedges (optional)
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Instructions
For the vegetables and tomato sauce
- Slice the top of the tomatoes off (keeping each top close to its corresponding tomato), then scoop the flesh out of them using a teaspoon. Leave enough around the edge so that the tomato ‘shell’ stays intact. Put the tomato flesh straight into a food processor.
- Add the olive oil, tomato puree, garlic, sugar, and salt and pepper. Pulse to combine and make a sauce.
- Now slice the tops off the peppers (keeping the tops close by) and scoop out the pith and seeds. Arrange the empty peppers and tomatoes in a large baking dish (keeping the tops close by).
For the filling/stuffing
- Pre-heat the oven to 200C / 390F. Heat up a big drizzle of olive oil in a large saucepan and add the grated onions, zucchini, carrot and garlic. Cook and stir for a few minutes until softened, then add the beef. Cook and stir again until meat is browned (another few minutes).
- Add the oregano, allspice, and cinnamon and stir for about another minute.
- Add the rice, chopped tomatoes, tomato puree and about 1 cup of water. Mix well, then cover and leave to simmer for about 10 minutes, until the rice is partly cooked.
- Stir through the parsley, mint, salt and pepper.
To assemble the dish
- Use a dessert spoon to fill tomatoes and peppers with the stuffing. Put the tops back on.
- Tuck the potato wedges in between the peppers and tomatoes.
- Pour the tomato sauce that you made in the food processor all over the tomatoes and peppers and potatoes. Then pour over 1 cup (250ml) water.
- Cover the baking dish with aluminium foil and bake for 1¼ hours or until the potatoes are cooked and the tops of the vegetables are starting to brown. Remove the foil half way through cooking.
- Serve a half to a whole tomato and a pepper and a few potato wedges for each person. Spoon over some of the tomato sauce. Serve with a wedge of feta and, if you like, lemon wedges for squeezing over everything.
Equipments used:
Notes
- I usually grate all the vegetables for the filling (including the garlic) using my food processor.
- Yes, you can use brown rice if you prefer! However, you'll need to double the pre-cooking time to about 20 minutes. Also keep an eye on the water level. If it starts to dry out simply add a splash more water.
- You'll notice that you have far too much rice filling! Simple freeze it for next time.
- Don’t make the potato wedges too big because you want them to be properly tender by the time the vegetables are baked.
- Always serve with chunks of feta cheese on the side. Add crusty bread if you like.
- You can serve the stuffed vegetables hot, warm, or at room temperature. Delicious any of these ways!
- Leftovers keep covered in the fridge for a few days. Alternatively freeze in sealed containers. Defrost then reheat in the microwave for 8 to 10 minutes (it takes a while for the filling to reheat from cold).
- You can even eat the leftovers cold. They make a perfect fancy packed lunch!
- Add a quarter to a third of a cup of chopped dill if you like
- Add half a cup of pine nuts and a handful of raisins or sultanas if you're feeling brave (it's delicious!).
- If you want to leave out the meat, either add more grated vegetables or add cooked lentils and/or beans.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Cholesterol
75mg
(25%)
Sodium
1215mg
(51%)
Potassium
1120mg
(32%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
4233IU
(85%)
Vitamin C
133mg
(148%)
Calcium
227mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6(to 8)
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 1215mg | 51% |
| Potassium | 1120mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 4233IU | 85% |
| Vitamin C | 133mg | 148% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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