What does gemista mean in Greek?

Gemista (pronounced yeh-MEES-tah) literally translates to 'stuffed' or 'filled things' in Greek. Also spelled 'yemista.' The dish specifically refers to vegetables – usually tomatoes and peppers – stuffed with herbed rice.

Why is my gemista rice still crunchy?

Three possible causes: not enough liquid (add more tomato purée next time), oven temperature too high (rice cooks best with gentle, sustained heat), or you didn't cover the dish tightly (steam escapes, rice can't absorb moisture). Always use foil for the first hour.

Can I make gemista without rice?

Absolutely! Use quinoa (same method), cauliflower rice (reduce baking time by 15 minutes), or cooked bulgur. For meat-based gemista, the rice is often replaced entirely with ground beef or lamb mixed with onions and herbs.

How do I stop my stuffed peppers from falling over?

Pack them snugly in a dish where they support each other. Alternatively, slice a thin piece off the pepper bottom to create a flat base (but don't cut through to the inside!).

Are Greek stuffed peppers healthy?

Very! Gemista is naturally gluten-free, can be vegan (skip the feta), low in saturated fat, and packed with vegetables. One serving provides nearly double your daily vitamin C needs.

Can I freeze gemista?

Yes! Cool completely, freeze on a sheet pan, then transfer to freezer bags. They keep for 3 months. Thaw overnight in the refrigerator and reheat at 325°F covered until heated through.

Gemista Greek Stuffed Peppers: 7 Easy Secrets

Description

Gemista is a beloved traditional Greek summer dish featuring ripe tomatoes and bell peppers stuffed with herbed rice, fresh mint, and parsley, baked alongside golden potato wedges until beautifully caramelized. This naturally vegan Mediterranean recipe tastes even better the next day and is perfect for entertaining.

Ingredients

For the Vegetables:

4 large ripe beefsteak tomatoes

4 large bell peppers (mix of red, yellow, orange)

3 medium potatoes, cut into wedges

1 teaspoon salt (for salting vegetables)

For the Rice Filling:

1 cup medium-grain rice (arborio or Carolina), unrinsed

1 large onion, finely diced and sautéed

3 cloves garlic, minced

Reserved tomato flesh, puréed (from hollowing)

1/3 cup extra virgin olive oil

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup fresh mint, finely chopped

2 tablespoons fresh dill, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

For the Sauce:

1/2 cup reserved tomato purée

1/2 cup water

1/4 cup extra virgin olive oil

1 teaspoon dried oregano

Salt and pepper to taste

For Serving (Optional):

Crumbled feta cheese

Crusty bread

Fresh lemon wedges

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Instructions

1. Prepare vegetables: Cut tops off tomatoes and peppers, reserving as lids. Hollow out tomatoes, saving flesh and juices. Remove pepper seeds and membranes. Make small slits in bottom of each vegetable. Salt insides lightly and invert to drain for 10 minutes.

2. Make the purée: Pulse reserved tomato flesh in food processor until smooth. Reserve half for filling, half for sauce.

3. Prepare filling: In large bowl, combine rice, sautéed onion, garlic, half the tomato purée, olive oil, herbs, salt, and pepper. Mix well – mixture should be quite wet.

4. Stuff vegetables: Fill each pepper and tomato 3/4 full (rice expands!). Place reserved lids on top.

5. Arrange in pan: Place stuffed vegetables snugly in baking dish. Tuck potato wedges between vegetables.

6. Add sauce: Mix remaining tomato purée, water, olive oil, oregano, salt, and pepper. Pour around (not over) vegetables.

7. Bake covered: Cover tightly with foil. Bake at 375°F (190°C) for 60 minutes.

8. Bake uncovered: Remove foil. Bake additional 30 minutes until vegetables are slightly charred and potatoes tender.

9. Rest and serve: Let rest at least 30 minutes. Serve warm or at room temperature with feta, bread, and lemon wedges.

Notes

Storage:

Room temperature for 4 hours, refrigerate up to 4 days in airtight container, freeze up to 3 months.

Make-Ahead:

Can be assembled 24 hours ahead and refrigerated. Add 15 minutes to baking time if starting cold.

Rice Substitution:

Use quinoa 1:1 (same method) or cauliflower rice (reduce bake time 15 minutes).

Meat Version:

Add 8oz browned ground beef or lamb to filling. Increase baking time by 15 minutes.

Vegan:

Recipe is naturally vegan. Skip the optional feta.

Gluten-Free:

Naturally gluten-free. Verify rice packaging is certified if needed.

Serving:

Best at room temperature (traditional Greek style) with feta, crusty bread, and Greek salad.

Prep Time: 45 minutes
Cook Time: 90 minutes
Category: Mediterranean Dinner Recipes
Method: Baking
Cuisine: Greek/Mediterranean

Nutrition

Serving Size: 2 stuffed vegetables
Calories: 380 kcal
Sugar: 12g
Sodium: 520mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg