Name: Greek Baked Stuffed Tomatoes and Peppers
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4
Ingredients: 8 tomatoes; 4 green bell peppers, or orange, red or yellow; 1–2 eggplants; 5–6 potatoes, cut into wedges; 2 red onions, finely chopped; 2 cloves garlic, finely chopped; 1 zucchini, chopped; 500 g rice (for risotto); 1 can chopped tomatoes; 1 bunch parsley, chopped; 2 tbsp tomato paste; 2 tsp sugar; 2 tbsp butter; salt and freshly ground pepper, to taste; olive oil, for cooking and for the sauce; 250 g beef mince, optional

Greek Baked Stuffed Tomatoes and Peppers

A classic Greek dish featuring hollowed-out tomatoes and peppers generously filled with a savory rice mixture, baked until tender and flavorful.

Prep45 min

Cook1h 15m

Total2h

DifficultyMedium

Servings4

Gemista, meaning "stuffed" in Greek, is a beloved summer dish perfect for a light yet satisfying meal. This recipe focuses on the traditional preparation of tomatoes and peppers, but variations can include zucchini, eggplants, and even potatoes.

The key to excellent Gemista lies in the balance of flavors and textures. The rice absorbs the juices from the vegetables and the tomato sauce, creating a wonderfully aromatic and delicious filling, while the vegetables themselves become tender and sweet.

Method

Prepare the vegetables: Slice off the tops of the tomatoes, eggplants, and peppers. Carefully scoop out the flesh from the tomatoes and eggplants, reserving the tomato flesh for the sauce and dicing the eggplant flesh for the filling. Remove seeds and pith from the peppers.
Arrange the hollowed-out vegetables on a large baking tray. Ensure they are clean inside but intact. Season the insides with a pinch of salt and sugar, and place a small knob of butter at the bottom of each.
Make the tomato sauce: In a blender, combine the reserved tomato flesh, 5-6 tablespoons of olive oil, tomato paste, sugar, salt, and pepper. Blend until smooth and set aside.
Prepare the filling: In a saucepan, heat some olive oil and sauté the finely chopped onions until softened and translucent. Add the chopped zucchini and cook for another minute. Stir in the diced eggplant flesh and chopped garlic, sautéing until tender. Add the rice and toast for a minute until it looks translucent. Pour in the can of chopped tomatoes and 2 cups of water. Season with salt and pepper, bring to a boil, then simmer for 5 minutes. The rice should not be fully cooked. Remove from heat, stir in the chopped parsley and mint, and adjust seasoning if needed.
Optional meat addition: If using beef mince, brown it with the onions at the beginning of step 4. Once the juices have evaporated, proceed with adding the zucchini and the rest of the filling ingredients as described.
Peel and chop the potatoes into bite-sized pieces.
Assemble the Gemista: Spoon the rice filling into the hollowed vegetables, filling them about two-thirds full to allow for expansion. Scatter the potato pieces around and between the vegetables in the baking tray. Pour the prepared tomato sauce (from step 3) into the vegetables until they are full, and pour any remaining sauce into the baking tray. Add 3 cups of water to the tray.
Bake the Gemista: Cover the baking tray tightly with aluminum foil. Bake in a preheated oven at 350°F for 60-75 minutes. Remove the foil for the last 15-20 minutes of baking to allow the vegetables to brown nicely.
Serve warm or chilled, perhaps with a side of feta cheese.

💡 Tips

For extra flavor, you can add a tablespoon of pine nuts to the rice filling.
Ensure the rice is not fully cooked before stuffing; it will finish cooking in the oven and absorb the juices.

Inspired by a recipe from My Greek Dish

Greek Baked Stuffed Tomatoes and Peppers

Ingredients

Method

💡 Tips

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