Greek-Style Stuffed Tomatoes and Peppers

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Gemista is a beloved Greek summer classic where ripe tomatoes and bell peppers are hollowed out and filled with a fragrant rice mixture scented with parsley, mint, and dill. Slowly baked until the vegetables are silky and the rice is tender, this dish is served warm or at room temperature with crusty bread and a wedge of feta.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 50 gCarbs
• 7 gFiber
• 12 gSugar
• 7 gProtein
• 520 mgSodium
• 850 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 110 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the vegetables

• 4 large ripe tomatoes (about 200 g each)
• 4 medium bell peppers, mixed colors
• 3 tbsp olive oil, plus extra for drizzling
• 1 tsp sea salt, plus more to taste
• Freshly ground black pepper to taste

For the rice filling

• 1 cup long-grain rice, rinsed and drained
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh mint leaves, chopped
• 1 tbsp fresh dill, chopped
• 2 tbsp tomato paste
• 1 tsp granulated sugar
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup reserved tomato pulp and juice (from the hollowed tomatoes)

For baking

• 1/2 cup water or vegetable broth
• 2 tbsp olive oil
• 1 small potato, peeled and sliced into rounds (optional, to stabilize the peppers)

Directions

1. Preheat the oven to 350°F (175°C). Slice the tops off the tomatoes and peppers and reserve them as lids. Using a small spoon or melon baller, carefully scoop out the tomato pulp and seeds into a bowl, keeping the shells intact; hollow the peppers by removing the cores and seeds.
2. Strain the reserved tomato pulp through a fine sieve to catch the seeds, reserving 1/2 cup of the liquid. Lightly salt the inside of each tomato and pepper shell, set them upside down on a plate, and let them drain for 10 minutes.
3. While the vegetables drain, make the filling: heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until translucent, then add the garlic and cook for 1 minute more. Stir in the rice and toast for 2 minutes, then add the tomato paste, sugar, reserved tomato juice, salt, and pepper. Remove from heat and fold in the parsley, mint, and dill.
4. Pat the vegetable shells dry. Spoon the rice mixture into each shell, filling them about three-quarters full (the rice will expand as it absorbs liquid). Replace the reserved lids on top.
5. Arrange the stuffed peppers snugly upright in a 9×13-inch baking dish, using potato slices underneath if needed to keep them stable. Nestle the stuffed tomatoes in between; they can lean slightly.
6. Drizzle the vegetables generously with olive oil and pour the water or broth into the bottom of the dish. Cover tightly with foil and bake for 45 minutes.
7. Remove the foil and continue baking for 25 to 30 minutes, until the rice is fully tender, the vegetables are softened and slightly charred at the edges, and the liquid has been absorbed. If the tops brown too quickly, tent loosely with foil.
8. Let the gemista rest for at least 15 minutes before serving. Spoon any pan juices over the top and serve warm or at room temperature with crusty bread and crumbled feta cheese.

Cook’s Notes

• Choose tomatoes and peppers that are similar in size and have flat bottoms so they stand upright; trim a thin slice from the base if needed without cutting through the walls.
• Reserve and strain the tomato pulp—it's essential for infusing the rice with bright, summery flavor.
• For a heartier non-vegetarian version, brown 200 g of ground beef or lamb with the onions and reduce the rice to 3/4 cup.
• Gemista is traditionally served at room temperature and tastes even better the next day, making it excellent for make-ahead meals.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water.

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