Greek Gemista
Tender tomatoes and peppers stuffed with herbed rice, tomato, olive oil, and fresh Mediterranean herbs.
Equipment
- Large baking dish
- Chef's knife
- Mixing bowl
- Spoon
- Foil
Ingredients
Vegetables
- 6 large ripe tomatoes tops reserved
- 3 large bell peppers tops reserved
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
Rice Filling
- 1 cup long-grain rice uncooked
- 1 cup crushed tomatoes
- 1/3 cup olive oil plus more for the dish
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 tsp dried oregano
- 1/2 cup water
- salt and black pepper to taste
Optional Serving
- 1/2 cup Greek yogurt
Instructions
Prepare the Vegetables:
- Heat the oven to 190°C and oil a large baking dish.
- Slice the tops from the tomatoes and peppers. Scoop the tomato pulp into a bowl, keeping the shells intact.
- Chop the tomato pulp and arrange the vegetables upright in the baking dish.
Make the Filling:
- Warm half of the olive oil in a skillet. Cook the onion and garlic until soft.
- Stir in the rice, crushed tomatoes, tomato pulp, parsley, mint, oregano, water, salt, and pepper. Cook for 5 minutes.
- Spoon the filling into the vegetables, leaving a little room at the top. Replace the vegetable lids and drizzle with the remaining oil.
Bake:
- Cover the dish loosely with foil and bake for 45 minutes.
- Remove the foil and bake for 25 to 30 minutes more, until the vegetables are tender and the rice is cooked.
- Rest for 15 minutes and serve warm or at room temperature with Greek yogurt if desired.
Notes
- Do not overfill the vegetables; the rice expands as it cooks.
- Use short- or medium-grain rice for a softer, more traditional filling.
Nutrition
Calories: 360kcalCarbohydrates: 49gProtein: 7gFat: 16gSaturated Fat: 2gSodium: 420mgFiber: 6gSugar: 9g