Gemista
Experience the vibrant flavors of Greece with this irresistible recipe for Gemista, a traditional dish featuring tender, hollowed-out tomatoes and bell peppers stuffed with a fragrant rice mixture. This hearty, vegan-friendly meal is infused with aromatic fresh herbs like parsley and dill, perfectly complemented by sautéed onions, garlic, and tangy tomato paste. Slowly baked to perfection in a savory broth, the vegetables become beautifully tender while the rice absorbs every drop of flavor. Serve your Gemista warm or at room temperature, garnished with crispy potato wedges or alongside crusty bread and creamy feta cheese for a true Mediterranean feast. Perfect for meal prep or family dinners, this wholesome dish is a celebration of simple, fresh ingredients and the art of slow cooking.
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Recipe Information
Ingredients
- 6 Large tomatoes
- 4 Large bell peppers
- 200 grams White rice
- 1 Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Tomato paste
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 250 milliliters Vegetable broth or water
- 2 Potatoes, peeled and cut into wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and bell peppers thoroughly. Slice off the tops of each and set them aside. Use a spoon to hollow out the insides of the tomatoes and peppers, being careful not to puncture the walls. Reserve the tomato pulp and set aside. Discard the seeds from the peppers.
Finely chop the reserved tomato pulp and place it in a bowl.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for another minute.
Stir in the rice, chopped parsley, dill, tomato paste, salt, and black pepper. Cook for 2-3 minutes, stirring frequently.
Add half of the reserved tomato pulp and 150 milliliters of vegetable broth or water. Stir and let the mixture simmer for about 5 minutes, or until most of the liquid has been absorbed. Remove the skillet from heat.
Stuff each hollowed-out tomato and bell pepper with the rice mixture, filling them about three-quarters full to allow room for the rice to expand during cooking.
Place the stuffed vegetables in a large baking dish, snugly arranged. If desired, scatter the potato wedges around the vegetables.
Pour the remaining reserved tomato pulp and 100 milliliters of vegetable broth or water over the stuffed vegetables and potatoes. Drizzle the remaining 1 tablespoon of olive oil over everything.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly golden on top.
Let the Gemista cool for 10 minutes before serving. Enjoy warm or at room temperature with a side of crusty bread or feta cheese.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 60.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 6094 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
