Stuffed Tomatoes and Peppers (Gemista)
Patricia Vasos
  • Stuffed Tomatoes and Peppers (Gemista)
  • Description
    Gemista (Stuffed Tomato and Green Bell Peppers) is a delicious Greek classic made with tomatoes and green bell peppers stuffed with rice and fresh herbs baked with potatoes.

Preparation time: 35'
Cooking Time: 90'
Total Time: 125'

Main ingredients

Cooking Method



5 Servings

tomatoes 5 large
greek bell pepper 5 round
onion,finely chopped 1
garlic cloves,finely chopped 4
carrot,grated 1
zucchini,grated 1
green bell pepper,finely chopped ½
fresh mint,finely chopped ½ bunch
fresh flat-leaf parsley,finely chopped ½ bunch
dill,finely chopped ½ bunch
greek oregano 2 tablespoons
thyme 2 tablepspoons
rice 10 tablespoons (1 per vegetable)
water ¾ cup
greek extra virgin olive oil ¾ cup
mitzithra cheese (or parmesan),grated 1 handful
salt and pepper to taste
potatoes,washed,peeled,cut in wedges 5 large
How to cook

  1. Preheat the oven at 350 degrees.
  2. Carefully cut the tops off the tomatoes and peppers.  With a spoon, remove the inside of the tomatoes; add them in a food processor bowl and puree.  Remove the inside of the peppers and disregard.
  3. In a sauté pan, on a medium heat, add ¼ cup extra virgin olive oil and onion.  Sautee until the onion has softened.           
  4. Add 4 Chopped Garlics cloves and sauté for another few minutes.
  5. Then add 2/3 of a cup of rice. Sautee for 1 minute. 
  6. In the rice mixture, add the green bell pepper, carrot and zucchini.  Sautee 1 minute.
  7. Then add ¾ of the tomato puree (add the rest at the end), mint, parsley, dill, oregano, thyme, salt and pepper.  Simmer for 5 minutes, turn off the heat and add 1 handful Mitzithra ( or parmesan).
  8. Fill all the tomatoes and peppers with the mixture and put their tops back on and place them in the baking pan/dish.
  9. In a bowl, add the wedge cut potatoes.  Drizzle extra virgin olive oil, oregano, salt and pepper.  Rub well using your hands and toss them in the baking dish between the tomatoes and peppers.
  10. Drizzle more extra virgin olive oil, salt, pepper, and oregano all over the top (both the vegetables and potatoes). 
  11. Then add the remaining tomato puree and pour the water on the bottom of the pan.
  12. Cover and cook for 1 hour.  Then remove the cover and continue baking for another 30 minutes or until golden brown.

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