Gemista - Stuffed Vegetables

Gemista - Stuffed Vegetables
A classic dish found on every Greek dining table throughout the summer months
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 6
Gemista - Stuffed Vegetables


How to make

  1. Slice off the bottom of the tomatoes with a sharp knife, cutting about 0.5 - 1mm from the edge. This helps them hold more filling
  2. Carefully scoop out the flesh, making sure you do not rip the outer shell, placing the flesh in a separate bowl and set aside until needed
  3. Place the tomato shells in a baking dish, stem side down
  4. Mash the tomato flesh in a bowl with your hands and set aside until needed
  5. Slice the tops of the bell peppers, cutting around 0.5 - 1mm under the stem and a small slice off the bottom so they can stand up better
  6. Remove any flesh and seeds from the inside and arrange in the baking dish with the tomatoes
  7. Peel the potatoes and cut lengthways in quarters and add to the baking dish

for the filling

  1. Place a pan over a medium heat and add 4 tbsp of olive oil and add the onion and fry for 2-3 minutes
  2. Add the garlic and fry for another 1-2 minutes
  3. Season generously with salt and pepper and add the rice, frying for around 3-4 minutes until it turns light golden
  4. Add the Greka tomato sauce, fill the jar half way with water and add to the pan. Stir until everything is incorporated
  5. Add the reserved tomato flesh and let it simmer for 5 minutes
  6. Stir and remove from the heat, add the parsley and oregano to the pan
  7. Drizzle the vegetables in the baking dish with a generous amount of olive oil inside and out and season

to assemble

  1. Pre-heat the oven to 180°c and fill the tomatoes and peppers with the filling, drizzle the potatoes with olive oil
  2. Cover with foil and bake in the oven for 1 hour (check the rice at this point, if it's still hard, then return to the oven for another 20-30 minutes)
  3. Remove the foil and bake for another 30 minutes until most of the liquid has evaporated and the vegetables are cooked and golden
  4. Serve with feta and crusty bread

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Products used in this recipe

Tomato Sauce with Aubergine & Sweet Pointed Red Peppers

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Tomato Sauce with Mediterranean Herbs

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