Hey there, foodie friends,
A few days ago, I came across some beautiful tomatoes and peppers that were just perfect for making my Gemista (stuffed vegetables) recipe. Gemista, or Yemista, which means “filled” in Greek, is a traditional dish with vegetables like tomatoes, bell peppers, and sometimes eggplants or zucchinis, stuffed with a savory mixture.
The filling is arborio rice, fresh herbs doing their thing, a sprinkle of seasoning, and ohhh yes, cheese. Because let’s face it, life’s just better with melty, cheesy surprises inside your tomatoes and peppers. Some Greeks like to sneak in a bit of meat, but that’s not the vibe here. I’m keeping it classic, comforting, and plant-based. That’s my vibe!! :). This dish is a total color fest on a plate, and believe me when I say it’s hands down my second all-time favorite Greek recipe, right after spanakopita. 🙂
This recipe has more mouthwatering ingredients, like garlic, onions, and all those yum-yum goodies we know and love. And when they all come together? This dish doesn’t just pop… it popssssss with flavor! I mean, seriously—this is exactly why I adore Greek cuisine! There are so many incredible recipes for us vegetarians and vegans, and even more for those who aren’t. Honestly, sometimes I get completely lost in the deliciousness of it all. There’s so much to cook, try, and fall in love with.
Let me let you in on a little secret or tip, especially for those of you who haven’t had the chance to visit Greece yet. Walk into any traditional Greek taverna, and I promise you, the first dish you’ll spot on the menu is Moussaka. Right after that? Yep, you guessed it—Gemista! This duo are the stars of Greek comfort food.
You can skip the cheese if you’d like; I added some for extra flavor, but it’s optional. I get that this Gemista recipe might take a little longer to prep and cook, but trust me, it is so worth it.
I wish everyone a wonderful morning/afternoon/evening!
Gemista (stuffed vegetables) recipe
Ingredients
- 5 fresh tomatoes middle to large size
- 2 red bell peppers Cut around the stem and clean inside
- 2 yellow red peppers Cut around the stem and clean inside
- 2 green bell peppers Cut around the stem and clean inside
- 2 onions finely chopped
- 1 ½ cups arborio rice
- 2 garlic cloves crushed
- 2 tbsp fresh or dry mint
- 3 tbsp fresh parsley finely chopped
- ¾ cup olive oil
- 1 ½ cup tomato sauce canned
- ½ cup parmesan cheese grated (optional)
- ¾ cup water
- 10 potatoes cut into halves
- salt
- pepper
- ½ cup parmesan cheese grated
Instructions
- Preheat the oven to 180℃
- Wash the tomatoes and peppers. Cut the peppers around the stem and empty the inside of the pepper. I usually wash out the inside of the pepper.
- Cut off and around the top part of the tomato with the stem and empty the tomato. Use a spoon to gently scoop out the insides of the tomatoes. Be careful not to pierce the outer shell.
- Place the insides of the tomatoes and their juices in the food processor with the onions, garlic, parsley, mint, and one tablespoon of olive oil. Beat on high just until everything comes together be careful not to overdo it.
- Make some tiny little slits on the outside of the tomatoes and peppers with a knife, not all the way through. We do this because it helps the rice cook evenly.
- Continue this process until all the tomatoes are emptied. Wash and cut the potatoes in halves place into a separate bowl. Season with salt and peppers and drizzle just enough olive oil to coat the potatoes.
- Remove the mix from the food processor and scoop it into a bowl. Drizzle olive oil and add the cheese, season with salt and pepper. Stir until all the ingredients have combined.
- Arrange the tomatoes and peppers in the pan, and scatter the potatoes around the vegetables.
- Carefully arrange the stuffed tomatoes and peppers snugly in the pan. Then, scatter the seasoned potatoes all around them, filling in the gaps
- Pour the water into the pan to help them cook evenly. Then, pop the pan into the oven. Cook for about 1 ½ hour, or until the veggies are roasted and the rice is tender.
- Serve them warm right out of the oven, or let them cool off. Because honestly, Gemista tastes even better the next day.
KALI MAS OREXI!! 🙂