Gemistá: Greek Stuffed Tomatoes & Peppers

Gemistá Greek Stuffed Tomatoes & Peppers Recipe

Gemistá (γemιστά, meaning “stuffed” in Greek) is a beloved summer staple in Greece – vegetables filled with aromatic herbed rice, baked in olive oil and tomato sauce. The most common gemistá are tomatoes and bell peppers, though zucchini, eggplant or even onions can be used. The sunny, herbaceous flavors of parsley, dill and mint, combined with tangy tomato and golden-baked vegetables, celebrate the freshest Mediterranean produce. Typically enjoyed warm or at room temperature, gemistá often grace family tables and festive spreads throughout summer and early fall. This humble yet fragrant dish embodies Greek home cooking: simple ingredients transformed into something lively and comforting. It’s vegan by nature (our recipe adds optional feta) and highlights the lush ripeness of peak-season vegetables.

Gemistá Greek Stuffed Tomatoes & Peppers Recipe
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Gemistá Greek Stuffed Tomatoes & Peppers Recipe

Recipe by Travel S HelperCourse: Main, SideCuisine: Greek, MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

90

minutes
Calories

700

kcal

To make gemistá, first core and hollow ripe tomatoes and bell peppers, reserving the cut-off tops. In a skillet, lightly sauté onions and garlic in olive oil, then stir in rice until coated and glossy. Add the reserved tomato pulp, broth (or water), herbs, and a touch of sugar, simmering until the rice is al dente (it will finish cooking in the oven). Mix in chopped herbs and crumbled feta (optional). Stuff each tomato and pepper about ¾ full with this mixture. Arrange them upright in a snug baking dish, surround with seasoned potato wedges, and pour over a simple tomato-garlic purée and a drizzle of olive oil. Cover and bake 45 minutes, then uncover and bake another 45 until the vegetables and potatoes are tender. The result is a bed of tender-stuffed vegetables with a tangy sauce – perfect served with lemon wedges and a Greek salad.

Ingredients

  • Vegetables

  • 4 large ripe tomatoes (beefsteaks or vine tomatoes), tops cut and flesh scooped out (reserve pulp and juices)

  • 4 medium bell peppers (red or yellow, tops cut and seeds removed)

  • 2 large potatoes, peeled and cut into wedges (for packing around the vegetables)

  • Olive oil

  • About ½ cup (125 ml), divided (for the filling, brushing, and baking)

  • Onion & garlic

  • 1 large onion, finely diced; 3 cloves garlic, minced

  • Rice filling

  • ¾ cup uncooked long-grain white rice (about 150 g)

  • ½ cup vegetable or chicken stock (or water)

  • ½ teaspoon sugar (balances the tomatoes’ acidity)

  • 1 teaspoon dried oregano (or 1 tbsp fresh chopped oregano)

  • 2 cups fresh soft herbs (e.g. parsley, dill, mint), finely chopped

  • 100 g feta cheese, crumbled (optional; can omit for vegan)

  • Salt and pepper, to taste

  • Tomato sauce (to bake)

  • 1 large tomato (or 200 g canned chopped tomatoes), blended into a purée

  • ½ cup vegetable stock or water

  • 1 clove garlic, crushed

  • 1 teaspoon dried oregano

  • ½ teaspoon salt (or to taste)

  • Finishing

  • Juice of ½ lemon (optional, for brightness)

Directions

  • Prep vegetables: Preheat oven to 200°C (400°F). Cut the tops off the tomatoes and peppers (keep the tops as “lids”). Scoop out tomato flesh and seeds with a spoon; remove the membranes from peppers. Place the hollowed tomatoes and peppers in a baking dish that holds them snugly upright. Reserve the chopped tomato pulp and juices in a bowl.

  • Cook rice filling: In a large skillet over medium heat, warm 2–3 tablespoons olive oil. Sauté the onion until soft and translucent (8–10 minutes). Add garlic and rice; stir for 4–5 minutes so the rice is well-coated in oil. Stir in the reserved tomato flesh (and any juices), stock (or water), sugar, oregano, salt and pepper. Cover and simmer 5–7 minutes, until most liquid is absorbed and the rice is partly cooked (it should still have a bite, as it will finish cooking in the oven). Remove from heat. Immediately fold in the chopped herbs and crumbled feta (if using). The filling should be moist. (Timing: ~20 min.)

  • Fill vegetables: Spoon the rice mixture into each tomato and pepper, filling them about three-quarters full to allow room for the rice to expand. Place each cut-off top on its corresponding vegetable. Arrange the stuffed vegetables in the baking dish.

  • Add potatoes & sauce: Toss the potato wedges with a bit of olive oil, salt and pepper; nestle them among the stuffed veggies in the dish (they help prop the vegetables upright). Blend or whisk together the puréed tomato, ½ cup stock (or water), crushed garlic and oregano; pour this tomato liquid around the stuffed vegetables. Drizzle the remaining olive oil over everything.

  • Bake: Cover the dish tightly with foil and bake for 45 minutes. Then remove foil and bake another 45 minutes until the tomatoes and peppers are tender and the potatoes are fork-tender. If the tops are browning too much, re-cover with foil.

  • Finish and serve: Let the gemistá cool slightly. Squeeze fresh lemon juice over them (if desired) to brighten. Serve warm or at room temperature. Leftovers taste great chilled or at room temp the next day.

Tips, Variations & Additions

  • Serving suggestions: Gemistá pair beautifully with a simple Greek salad (cucumbers, olives, feta) and a loaf of crusty bread for mopping up juices. Pour a little extra virgin olive oil and a splash of red wine vinegar over the platter before serving. They are hearty enough as a main dish, or served as part of a mezé spread. A dry rosé or ouzo complement the fresh, herbaceous flavors.
  • Storage & reheating: Once cooled, cover and refrigerate for up to 3 days. Reheat in a 175°C (350°F) oven until heated through (20–30 minutes). Gemsita may sit at room temp for 2 hours safely. The flavors meld nicely, so they are often even more delicious the next day cold or rewarmed.
  • Variations & substitutions: Try adding other hollowed vegetables such as zucchini, eggplant or big onions. You can mix sautéed diced mushrooms or finely chopped beef into the rice filling for a non-vegetarian version. For a gluten-free option, double-check your vegetable stock and seasoning. To make it fully oil-free, use vegetable broth for cooking and a non-stick spray for roasting. You can also stir 1–2 tablespoons tomato paste into the filling for extra richness.
  • Chef’s tips: Choose firm, ripe produce: Look for tomatoes and peppers that hold their shape and have good color. This ensures the vegetables won’t collapse when baked. Don’t overfill: Leave room in each vegetable for the rice to expand (about ¾ full is ideal). Even cooking: Arrange vegetables close together so they support each other. Nestling potatoes around them helps keep them upright. Moist filling: If the rice looks too dry before baking, splash a bit more broth; it will continue absorbing as it bakes.
  • Optional add-ons: Gemistá also go well with a dollop of tzatziki on the side and a sprinkle of extra herbs. You can prepare the rice-herb mixture a day ahead and refrigerate (bring to room temp before stuffing). Then just fill and bake on serving day for convenience.
  • Equipment Needed: Ovenproof baking dish (fits 4 tomatoes and 4 peppers snugly), Blender or food processor (for tomato purée) or a bowl and whisk, Large sauté pan or skillet, Knife and cutting board, Spoon for hollowing vegetables, Aluminum foil.

Nutrition Facts (per serving – about 1 tomato, 1 pepper + potatoes)

Nutrient

Amount

Calories

700 kcal

Carbohydrates

55 g

Protein

30 g

Total Fat

43 g

– Saturated Fat

14 g

Cholesterol

50 mg

Sodium

400 mg

Fiber

10 g

Sugar

8 g

Allergens

Milk (feta, optional)

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