Hello,
These Traditional Greek Gemista, stuffed tomatoes and green bell peppers, are definitely another staple in the Greek cuisine. The tomatoes turn all juicy and sweet, the green peppers bring their little bitter attitude, and together they make magic. And because I like to stir things up (literally), I also throw in yellow and red bell peppers. Why not? It’s summer, we’re allowed to be colorful.
Now, I’ll admit something: my favorite stuffed veggies are tomatoes and aubergines. I love their sweetness. Green peppers? Eh… it depends on my mood. But here’s a tip: if your green peppers are too thick, drop them into boiling water for 5–10 minutes. They soften right up, behave themselves, and bake beautifully with the rest of the veggies.
As for the filling, I stick to the classic risotto rice, herbs, garlic, and all the good stuff. Some people add ground beef, and yes, you can absolutely do that. Make your best bolognese and mix it in. But in my house (and most Greek homes), the rice version is the star. Walk into any Greek taverna, and you’ll probably find both versions on the menu, so you can choose your team: Team Rice or Team Meat.
Prep is simple: wash and dry your tomatoes, peppers, and aubergines. If you’re lucky enough to find zucchini, add them too; I usually do, but this time the vegetable market betrayed me, and they were out. Cut around the stems, scoop out the insides, and save all that tomato and aubergine flesh because it goes straight into the filling. And don’t forget the potatoes! They soak up all the juices and make the whole dish taste like summer in a pan.
One important rule: cook the rice thoroughly. No al dente here, Gemista is not risotto. Once everything is stuffed and tucked into the baking dish, the oven does the rest. It may look like a complicated recipe, but trust me, it’s one of the easiest and tastiest Greek dishes you’ll ever make. This Traditional Greek Gemista recipe makes about sixteen stuffed vegetables, which means your friends and family will definitely come back for seconds… and probably thirds.
This recipe is an updated version of an older Foodzesty post, refreshed with clearer steps and improved flavor while keeping its traditional Greek character.
Have a lovely morning/afternoon/evening wherever you are and enjoy this little taste of Greek summer!
Traditional Greek Gemista
Ingredients
- 8 tomatoes wash and pat dry
- 6 green bell peppers wash and pat dry
- 1 aubergine wash and pat dry
- 5 potatoes large and sliced
- 2 cups risotto rice
- 2 onions
- 3 garlic cloves minced
- 2 tsp mint
- 1 can sliced tomatoes
- ½ cup parsley
- 1 cup olive oil
- 2 tbsp sugar
- 6 tbsp Kefalotyri or Parmesan cheese
- 1 ½ tbsp tomato paste
- 2 tsp salt
- 2 tsp pepper
Instructions
- Preheat the oven to 180℃.
- Start by slicing the lid off the 8 tomatoes. Use a knife to cut around the inside of the tomato and a spoon to remove the flesh and seeds.
- Cut the lid of the 6 green bell peppers and wash thoroughly to remove the seeds.
- Slice the 1 aubergine (eggplant) downwards with a knife. And by holding the aubergine upwards, use a spoon to empty out the flesh. Set aside both tomato and aubergine flesh.
- Place the vegetables in a large baking pan. Season the inside of the vegetables with a pinch of salt and sugar. Meanwhile, wash and cut the 5 potatoes in half. Season with salt and pepper.
- Place the tomato and aubergine flesh into a food processor. Remove the lid, add the 2 onions, 2 tsp mint, ½ cup parsleyand blend on high speed for 5 minutes. Remove and transfer into a large bowl. Add ½ a cup of olive oil, rice, 3 garlic clovesand cheese. Give a good stir.
- Add ½ cup of the olive oil, 2 cups risotto rice, and 6 tbsp Kefalotyri or Parmesan cheese. Give it a gentle stir.
KALI SAS OREXI!! 🙂
