Greece National Food
Gemistá: Greek Stuffed Tomatoes & Peppers
Last updated: 2026-02-28 17:36:38
Recipe at a glance
Gemistá: Greek Stuffed Tomatoes & Peppers
Key recipe details from the source.
- Servings
- 6
- Preparation
- 30 minutes
- Cooking
- 90 minutes
- Calories
- 700 kcal
Greek recipe
Gemistá Greek Stuffed Tomatoes & Peppers Recipe
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.
01 · Overview
Overview
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.
02 · Ingredients
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)
03 · Directions
Directions
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.
04 · Nutrition
Nutrition
- Calories
- 700 kcal