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Gemista

The Quirky Foodster Team

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Ingredients

  • 6 (6) large tomatoes
  • 4 (4) bell peppers
  • 200 g (1 cup) short-grain rice
  • 1 (1) onion, finely chopped
  • 3 cloves (3 cloves) garlic, minced
  • 40 g (1 1/2 cups) fresh parsley, chopped
  • 20 g (1/3 cup) fresh mint, chopped
  • 80 ml (1/3 cup) olive oil
  • 1 tsp (1 tsp) sugar
  • Salt and pepper to taste
  • 3 (3) medium potatoes, quartered (optional, for the tray)

Method

  1. Preheat oven to 180°C (350°F).
  2. Slice the tops off tomatoes and peppers, reserving as lids; scoop out flesh and reserve tomato pulp.
  3. Sauté onion and garlic in half the olive oil until soft.
  4. Stir in rice, chopped tomato pulp, parsley, mint, sugar, salt and pepper; cook for 3 minutes.
  5. Spoon the rice mixture into the hollowed vegetables, filling three-quarters full to allow rice to expand.
  6. Replace the lids and arrange in a baking dish, tucking potato quarters around them if using.
  7. Drizzle remaining olive oil over the top and add a splash of water to the dish.
  8. Bake for 60–75 minutes until vegetables are soft and rice is tender.

Introduction: Tomatoes and peppers stuffed with herbed rice are a staple of Greek home cooking, particularly in summer when vegetables are at their peak.

Cultural Background: Tomatoes and peppers stuffed with herbed rice are a staple of Greek home cooking, particularly in summer when vegetables are at their peak. The dish reflects the Mediterranean diet's reliance on vegetables, rice and olive oil.

Tips: Don't overfill — rice expands significantly during baking. A pinch of sugar balances the tomato acidity.

Variations: A version with minced meat added to the rice is common for a heartier meal; a vegan version simply omits any dairy garnish.

Storage: Refrigerate for up to 4 days in a covered container.

Reheating: Reheat covered in a 160°C (320°F) oven for 15 minutes.

Nutrition: Approx. 310 kcal, 6 g protein, 12 g fat, 46 g carbohydrate per serving.

FAQs:

Q: Can I use long-grain rice?

A: Yes, though short-grain gives a creamier traditional texture.

Q: Is this dish served hot or cold?

A: It's traditionally served warm or at room temperature.

© Arscale 2026