Gemista – Greek baked peppers and tomatoes stuffed with rice Recipe
Gemista are colorful peppers and tomatoes stuffed with herbed rice and slowly baked in the oven until the vegetables become soft and sweet. In Greece they are often served as a meatless lunch, sometimes hot, sometimes cold the next day. It’s a dish that looks impressive, yet hides a simple, homely filling inside.
Gemista combines simple pantry ingredients with the sunny flavors of Greek herbs and slow baking. The rice absorbs the juices of the tomatoes and peppers, creating a fragrant, comforting filling, while the vegetables become sweet and melt-in-your-mouth. It’s an impressive-looking dish that is actually easy to prepare and perfect for sharing at the table.
Chef's tips
Season the filling a bit more boldly than you think is necessary – the rice will absorb some of the salt and herbs during baking. Don’t overfill the vegetables, otherwise the rice may spill out as it swells. If the tops start to brown too quickly, loosely cover the dish with foil again for the last part of baking.
How to serve
Serve gemista with thick Greek yogurt or tzatziki, a simple tomato and cucumber salad, or a green salad with lemon and olive oil. A slice of crusty bread is perfect for soaking up the juices from the bottom of the dish. It also pairs well with grilled halloumi or a plate of mixed Greek meze.
Ingredients
- pepper medium, assorted colors - 5 pieces
- tomato large, for stuffing - 3 pieces
- rice short-grain or risotto rice - 200 g
- onion medium - 1 piece
- garlic - 2 cloves
- chopped canned tomatoes half a can - 200 g
- olive oil - 6 tablespoons
- fresh dill finely chopped - 2 tablespoons
- flat-leaf parsley finely chopped - 2 tablespoons
- water for the filling and baking - 250 ml
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a large baking dish with olive oil.
- Wash the peppers, cut off the top “caps” with the stems and set them aside. Remove the seed cores and white membranes from the inside, taking care not to cut through the walls.
- Wash the tomatoes. Cut off the top part like a lid and set aside. Gently scoop out the insides of the tomatoes with a spoon (transfer the flesh with seeds to a bowl), so that you are left with empty “cups”.
- Rinse the rice in a sieve under cold water. Peel the onion and dice it finely, finely chop the garlic.
- Heat 3 tablespoons of olive oil in a pan. Sauté the onion over medium heat for 3–5 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for about 30 seconds more.
- Add the rice, stir and cook for 2–3 minutes, until the grains become slightly glassy. Add the canned tomatoes, the flesh from the hollowed tomatoes (chop it with a knife if the pieces are large), 150 ml of water, salt and pepper.
- Cook the filling over low heat for about 10 minutes, stirring from time to time, until the rice absorbs part of the liquid but is still quite firm. Remove from the heat, add the chopped dill and parsley, mix and taste – the filling should be well seasoned.
- Arrange the peppers and tomatoes in the baking dish, openings facing up. Fill them with the rice mixture to about 3/4 of their height, leaving some space for the rice to expand.
- Cover the vegetables with their “caps”. Drizzle everything with 3 tablespoons of olive oil and pour about 100 ml of water into the bottom of the dish.
- Cover the dish with aluminum foil and place in the oven for about 45 minutes. Then remove the foil and bake for another 20–25 minutes, until the vegetables are soft and the tops are lightly browned.
- After baking, let the gemista rest for at least 15 minutes so it cools slightly and is easier to serve. You can serve it warm or at room temperature.
Storage
Gemista dobrze przechowuje się w lodówce i często smakuje jeszcze lepiej następnego dnia. Możesz też zamrozić pojedyncze sztuki i odgrzać w piekarniku.
