Greek Stuffed Vegetables (Gemista)

Gemista are a Greek stuffed veggies, and they’re so dang good. There are so many variations of this dish that include different types of stuffing’s, and different veggies you stuff. You can totally get creative here, or use what you have on hand.

Why you’ll love Gemista:

• Versatile: Swap out the protein for whatever you have on hand or what you prefer, and use your fav veggie to stuff. Tomatoes, and peppers are great options.
• Traditional: Gemista is a traditional Greek dish and us Greeks love them!
• Perfect for Summer: Although these are good all-year-round, they’re also great for summer with the seasonal produce

Ingredients:

Fresh Herbs: Use fresh herbs here where possibly to really get that fresh pop of flavor.

Bell Peppers: Did you know sweet peppers actually have more vitamin C in them than an orange? They’re so good for you and great for immune-boosting.

Protein: Feel free to use crumbled feta or ground meat into these Greek stuffed veggies.

How to make gemista:

1. Preheat oven to 375F and set a large baking dish aside.
2. Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add the the large mixing bowl with the onion and garlic.
3. Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes and add those with the tomato juices to the large mixing bowl with the onion and garlic.
4. To the onion and garlic mixing bowl add the rice, mint, parsley, vegetable stock paste, salt and pepper and 4 tbsp olive oil.
5. Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
6. Spread out the potato wedges around the vegetables and season with salt, peppers and 1/2 tbsp dried oregano.
7. Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 1/2 cup of water to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for 1 ½-2 hours until the rice is cooked and potatoes are tender (check at 1 hour).
8. Serve with potato wedges from the pan and enjoy.

Expert Tips & FAQ:

What is Gemista made of? Literally they translate to “filled with” and they can be filled with a variety of ingredients such as different meats and protein, just veggies and rice, and so much more.

What is Gemista in English? The translation from Greek to English is “filled with”.

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Where is Gemista from? Gemista’s are from the Greek culture. They are stuffed veggies and come in a variety of different versions.

What is another name for stuffed peppers? In Greek they are called gemista’s and they are so dang good (and good for you).

Other Greek recipes you’ll love:

• Greek Chicken Souvlaki
• Greek Potatoes
• Homemade Greek Salad
• Greek Salad Dressing

Greek Stuffed Vegetables (Gemista)

5 from 6 votes

Gemista are a Greek stuffed veggie that can be made in so many tasty ways. They're perfect for summer as a side dish or main course.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main

Cuisine Greek

Servings 6 -8

Calories 267 kcal

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Ingredients

  

1x2x3x

• 4 garlic cloves
• 1 medium yellow onion
• 4 bell peppers (red and orange)
• 4 sturdy, large tomatoes
• 1 1/3 cups basmati rice
• 1/3 cup fresh chopped parsley
• 1/3 cup fresh chopped mint
• 1 tbsp vegetable stock paste
• 2 tsp salt
• 1 tsp pepper
• 1x 398ml can roma tomatoes
• 8 tbsp olive oil
• 3 yellow potatoes, cut into wedges
• 1/2 tbsp dried oregano
• 1/2 cup water

Instructions

 

• Preheat oven to 375F and set a large baking dish aside.
• Grate the onion and the garlic or pulse into a grated/finely chopped texture in a food processor. Set aside in a large mixing bowl. Add the canned roma tomatoes to the food processor and pulse until fully broken down. Add the the large mixing bowl with the onion and garlic.
• Prepare the vegetables: Cut off the tops of the tomatoes (about half inch from top) and use a spoon to remove the insides leaving around a ½ inch from the outside of the tomato. SAVE the insides of the tomatoes and the tops. Cut the tops off the peppers and remove the white veins and seeds on the inside. Set aside the tops of the peppers. Arrange the tomatoes and peppers in a baking dish. Chop up the saved insides of the tomatoes and add those with the tomato juices to the large mixing bowl with the onion and garlic.
• To the onion and garlic mixing bowl add the rice, mint, parsley, vegetable stock paste, salt and pepper and 4 tbsp olive oil.
• Add the tomatoes and peppers to the large baking dish. Spoon the rice stuffing mixture into the tomatoes and peppers, filling each about 3/4 of the way. Top each vegetable with their corresponding top.
• Spread out the potato wedges around the vegetables and season with salt, peppers and 1/2 tbsp dried oregano.
• Any liquid left in the bowl from the rice mixture, pour it into the base of the baking dish and add 1/2 cup of water to the pan. Drizzle 4 tbsp olive oil over everything. Bake in the oven for 1 ½-2 hours until the rice is cooked and potatoes are tender (check at 1 hour).
• Serve with potatoe wedges from the pan and enjoy.

Video

Notes

• Keep leftovers in the fridge for up to 3 days in an airtight container.
• Serve with one of our favourite Greek salads – Maroulosalata or Greek Cabbage Salad.

Nutrition

Calories: 267kcal | Carbohydrates: 27.9g | Protein: 4g | Fat: 16.9g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 11.5g | Sodium: 827.9mg | Fiber: 4.6g | Sugar: 8.9g

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