Name: Greek Stuffed Vegetables (Gemista)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 4 garlic cloves, finely chopped; 1 large yellow onion, grated or finely chopped; 3 bell peppers (red or orange), tops removed, veins and seeds discarded; 6 large sturdy tomatoes, tops removed and insides scooped out; 1 cup basmati rice; 1/2 cup fresh chopped parsley; 1/4 cup fresh chopped mint; 1 tablespoon vegetable stock paste; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 1 (14-ounce) can Roma tomatoes, pureed; 1/4 cup olive oil (plus more for drizzling); 3 russet potatoes, cut into wedges; 1 teaspoon dried oregano; 2 to 2 1/2 cups water or vegetable/chicken stock

Why You’ll Love This Recipe

Versatile: Easily adapt the filling use extra vegetables or swap in protein like crumbled feta or ground meat.
Refreshing and comforting: With vibrant flavors of fresh herbs and seasonal produce, gemista shines in summer, while still being a comforting family favorite year-round.
Effortlessly flavorful: The combination of herbed rice, tomato juices, and a drizzle of olive oil creates a rich, deeply flavorful dish with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Garlic cloves
Yellow onion
Bell peppers (red and orange)
Large, sturdy tomatoes
Basmati rice
Fresh chopped parsley
Fresh chopped mint
Vegetable stock paste
Salt
Pepper
Can of Roma tomatoes
Olive oil
Russet potatoes, cut into wedges
Dried oregano
Water, or chicken/vegetable stock

Directions

Preheat your oven to 375 °F (190 °C) and prepare a large baking dish.
Grate (or finely chop) the onion and garlic. Use a food processor to break down the canned Roma tomatoes, then combine with the onion and garlic in a large bowl.
Hollow out the tomatoes (reserving the insides) and prepare the bell peppers by removing their tops, veins, and seeds. Arrange both in the baking dish.
Chop the reserved tomato insides and add them (with their juices) to the onion and garlic mixture. Stir in the rice, parsley, mint, vegetable stock paste, salt, pepper, and olive oil.
Fill the tomatoes and peppers about three-quarters full with the rice mixture and replace their tops.
Scatter potato wedges around the stuffed veggies, seasoning with salt, pepper, and dried oregano.
Pour any remaining rice mixture (with juices) into the baking dish. Add 2 to 2½ cups of water or stock, and drizzle olive oil over everything. Bake for 1 hour 15 minutes, or until the rice is tender and potatoes are cooked through (check at the 1-hour mark).
Serve warm with the potatoes, additional olive oil, feta, or tzatziki, if desired.

Servings and timing

Serves: 6–8 people
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: Around 1 hour 45 minutes

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

FAQs

How do I say “gemista” in English?

“Gemista” translates from Greek as “filled with,” referring to the stuffing of vegetables with flavorful rice or other fillings.

What vegetables can I use besides tomatoes and peppers?

You’re welcome to substitute or add vegetables such as zucchini, eggplant, or even large mushrooms anything that holds its shape when baked.

Can I add meat to the filling?

Yes feel free to incorporate crumbled feta or cooked ground meat into the stuffing for added protein and richness.

My rice wasn’t fully cooked after the recommended time. What should I do?

Some ovens may cook unevenly. If the rice is still undercooked after baking, cover and return to the oven for additional time, checking every 10 minutes until tender.

What herbs work best in the filling?

The recipe uses fresh mint and parsley for bright, aromatic flavor these herbs complement the tomato and rice beautifully.

Can I make this vegan-friendly?

Absolutely simply use vegetable stock and omit any dairy toppings like feta or tzatziki for a delicious plant-based version.

How much liquid should I add to ensure the rice cooks properly?

The recipe calls for 2 to 2½ cups of water or stock to cover the rice and vegetables and allow for absorption during baking.

Can I prepare gemista ahead of time?

Yes in advance you can assemble the gemista and refrigerate them for a few hours; bake just before serving for fresh flavor.

What’s the role of tomato juices in the filling?

The tomato juices add moisture and depth to the rice’s flavor making the filling both juicy and savory without needing extra sauce.

Should I cover the dish while baking?

No need to cover the steam generated within the dish from the tomato juices and added liquid helps cook the rice and vegetables thoroughly.

Conclusion

Gemista is a beautifully simple yet impressive dish brimming with fresh herbs, tomato-rich flavor, and tender vegetables. With its ease of preparation and adaptability, it’s an excellent choice for both family dinners and special gatherings. Whether you stick to the classic recipe or put your own creative spin on it, gemista offers comfort, nourishment, and vibrant taste in every bite.

Greek Stuffed Vegetables (Gemista)

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating