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Greek

Gemista

Greek tomatoes and peppers stuffed with herbed rice, baked slowly with potatoes until tender and glossy with olive oil. The filling absorbs the sweet tomato pulp, mint, parsley, and dill in the classic ladera style.

Gemista — Greek — ChefSnap
30 minsPrep
1 hr 20 minsCook
4Serves
MediumDifficulty
540 kcal per serving8g protein 78g carbs 23g fat
Watch it made — GemistaWatch it madeAkis Petretzikis · 6:44

Ingredients

Method

  1. Heat the oven to 180°C / 350°F.
  2. Slice a thin lid from the top of each tomato and pepper, keeping the lids beside their matching vegetables.
  3. Scoop the tomato pulp into a bowl without piercing the shells, then grate or finely chop the pulp and reserve it with its juices.
  4. Remove the seeds and white membranes from the peppers, then lightly season the inside of all the vegetable shells with a little salt and sugar.
  5. Arrange the hollowed tomatoes and peppers snugly in a small baking dish with the potato wedges tucked between them.
  6. Warm 2 tablespoons of the olive oil in a skillet over medium heat and cook the onion for 5 minutes until soft and translucent.
  7. Add the garlic and tomato paste and cook for 1 minute, stirring until fragrant.
  8. Stir in the rice and cook for 2 minutes so the grains are coated in the oil and tomato paste.
  9. Add the reserved tomato pulp, parsley, mint, dill, cinnamon, 1/2 teaspoon salt, and black pepper, then simmer for 4 to 5 minutes until slightly thickened but the rice is still undercooked.
  10. Spoon the rice mixture into the tomatoes and peppers, filling them only about three-quarters full so the rice can expand.
  11. Place the lids back on the stuffed vegetables.
  12. Season the potato wedges with the oregano, remaining salt, black pepper, 1 tablespoon olive oil, and a spoonful of any leftover filling or tomato juices.
  13. Pour the water into the baking dish and drizzle the remaining olive oil over the stuffed vegetables and potatoes.
  14. Cover the dish loosely with parchment paper and foil, then bake for 45 minutes.
  15. Uncover and bake for another 30 to 35 minutes, basting once or twice, until the vegetables are wrinkled and tender, the rice is cooked, and the potatoes are golden at the edges.
  16. Let the gemista rest for at least 15 minutes before serving warm or at room temperature with the pan juices spooned over the top.

Common questions

Can I substitute the short-grain rice in gemista with another rice?

Yes, but keep it starchy. Arborio, Carolina, or another short-grain rice works best because it absorbs liquid without turning dry. Avoid long-grain rice unless you increase the filling liquid slightly and watch the baking time closely.

How long does gemista take to bake, and how do I know when it’s done?

Bake covered or loosely covered until the vegetables are very tender and the rice is cooked through, usually about 60–75 minutes depending on size. The tops should be lightly browned, and a knife should slide easily into the tomato and pepper skins.

What are the most common mistakes when making gemista?

Overfilling the vegetables, underseasoning the shells, and not adding enough oil or liquid are the big ones. Also avoid piercing the tomato shells when hollowing them, or the filling and juices will leak during baking.

How should I store leftover gemista, and can I reheat it?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered in the oven at 160°C/325°F until hot, or microwave gently. Add a spoonful of water or olive oil if the rice seems dry.

What should I serve with gemista?

Gemista is often served warm or at room temperature with feta, crusty bread, and a simple salad. A drizzle of extra olive oil and a little extra chopped herbs on top works well, especially if you want a fresher finish.