Description
Greek Gemista (Stuffed Tomatoes and Peppers) are tender, oven-roasted vegetables filled with herbed rice, garlic, and olive oil. This traditional Mediterranean dish is naturally vegan, deeply flavorful, and perfect as a wholesome main or side.
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
Instructions
- Preheat oven to 375°F (190°C). Slice tops off tomatoes and peppers, setting tops aside. Scoop out tomato pulp into a bowl.
- Lightly salt the insides of the hollowed vegetables and place them in a baking dish.
- Chop the reserved tomato pulp and mix with rice, onion, garlic, parsley, mint, oregano, salt, pepper, and 1/4 cup olive oil. Add cinnamon, allspice, or pine nuts if using.
- Fill tomatoes and peppers about 3/4 full with the rice mixture to allow for expansion.
- Replace vegetable tops and drizzle remaining olive oil over everything.
- Optional: Add potato wedges to the dish, tossed in olive oil, salt, and herbs.
- Cover with foil and bake for 45 minutes. Uncover and bake an additional 30–40 minutes until vegetables are soft and lightly browned.
- Let rest for 15 minutes before serving.
Notes
- Add pine nuts or raisins for extra flavor.
- Include ground beef or lamb for a non-vegan version.
- Try using zucchini or eggplant for variety.
- Serve with Greek yogurt or a squeeze of lemon for brightness.
- Best enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 stuffed vegetable with some potatoes
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
