Name: Greek Gemista (Stuffed Tomatoes and Peppers)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Greek
Ingredients: 4 large ripe tomatoes; 4 bell peppers (any color); 1/2 cup long grain or medium grain rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 1/2 cup olive oil, divided; Salt and pepper, to taste; 1 tsp dried oregano; Tomato pulp (from hollowed tomatoes), chopped; Optional: pinch of cinnamon or allspice, 2 tbsp pine nuts; Optional: 2–3 potatoes, cut into wedges

Greek Gemista are juicy, oven-roasted tomatoes and peppers stuffed with fragrant herbed rice, spices, and plenty of olive oil. It’s a classic Mediterranean comfort dish I love making when I want something wholesome, satisfying, and packed with flavor. The vegetables become beautifully tender as they bake, and the rice soaks up all the savory juices and aromatic herbs—making every bite a celebration of Greek tradition.

Greek Gemista (Stuffed Tomatoes and Peppers)

Why You’ll Love This Recipe

I love this dish for how comforting and nourishing it is. The ingredients are humble—seasonal vegetables, rice, herbs—but the flavors come together in such a beautiful way. The rice filling is light yet flavorful, and the olive oil gives it a rich, velvety texture. It’s naturally vegan, budget-friendly, and perfect for feeding a crowd. Whether I serve it warm or at room temperature, it always feels like a hearty, rustic meal made with love.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe tomatoes
bell peppers (any color)
onion, finely chopped
garlic, minced
long grain rice or medium grain rice
fresh parsley and mint, chopped
olive oil
salt
black pepper
dried oregano
tomato pulp (from hollowed tomatoes)
optional: cinnamon, allspice, or pine nuts for a richer flavor
optional: potatoes, cut into wedges (to roast alongside)

directions

I preheat the oven to 375°F (190°C).
I carefully slice the tops off the tomatoes and peppers (keeping the tops to use as lids) and scoop out the tomato pulp into a bowl.
I lightly salt the insides of the vegetables and set them in a baking dish.
I chop the tomato pulp and mix it with rice, chopped onion, garlic, parsley, mint, oregano, salt, pepper, and a generous drizzle of olive oil. I sometimes add a pinch of cinnamon or allspice for depth.
I fill each tomato and pepper about ¾ full with the rice mixture to leave room for the rice to expand as it cooks.
I place the lids back on and drizzle everything with more olive oil.
I optionally scatter potato wedges around the dish, tossing them in olive oil, salt, and herbs.
I cover the dish with foil and bake for 45 minutes, then uncover and bake another 30–40 minutes, until the vegetables are soft and slightly caramelized.
I let them rest for at least 15 minutes before serving so the flavors can settle.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 25 minutes
Baking time: 75–90 minutes
Total time: around 2 hours (mostly hands-off)

Variations

I sometimes add pine nuts or raisins to the rice for a more traditional touch.
For a heartier version, I mix in ground beef or lamb with the rice filling.
I replace some of the rice with cooked quinoa or bulgur when I want something lighter.
I stuff zucchini or eggplant along with tomatoes and peppers for variety.
I serve it with a dollop of Greek yogurt or a drizzle of lemon for a fresh finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place them in the oven at 350°F (175°C) for 15–20 minutes or until warmed through.
They’re also delicious cold or at room temperature the next day—making them perfect for meal prep or picnics.

FAQs

Can I use uncooked rice for the filling?

Yes, I use uncooked rice. It cooks inside the vegetables and absorbs all the flavorful juices while baking.

Do I need to cover the dish while baking?

I do for the first part of baking to keep moisture in, then uncover it for the last stretch to get a nice roasted finish.

What’s the best type of rice to use?

I like medium or long grain white rice. Short grain may get too sticky, and brown rice takes longer to cook unless parboiled.

Can I freeze gemista?

I don’t recommend freezing them—the texture of the veggies changes—but they do last well in the fridge for several days.

Are gemista served hot or cold?

Both! I enjoy them warm right out of the oven, but the flavors are even better the next day served at room temperature.

Conclusion

Greek Gemista is one of those rustic, soul-warming dishes that brings the flavors of the Mediterranean straight to my table. With tender roasted vegetables, aromatic herbed rice, and plenty of golden olive oil, it’s as nourishing as it is comforting. Whether I serve it as a main or a side, it always feels like a special homemade meal that everyone loves.