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Gemista (Greek Stuffed Tomatoes and Peppers)

Gemista: tomatoes and peppers stuffed with herby rice and baked in olive oil with potatoes until soft and caramelised.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 large tomatoes
  • 4 bell peppers
  • 200 g long-grain rice
  • 1 onion grated
  • 2 cloves garlic minced
  • 1 handful parsley chopped
  • 1 handful mint chopped
  • 150 ml olive oil
  • 2 potatoes cut into wedges
  • 1 tsp sugar
  • Salt and black pepper

Method
 

  1. Cut the tops off the tomatoes and peppers and keep as lids. Scoop out the tomatoes and blend the pulp.
  2. Mix the rice, onion, garlic, herbs, half the oil, half the tomato pulp, the sugar, salt and pepper.
  3. Fill the vegetables three-quarters full (the rice expands) and replace the lids.
  4. Arrange in a roasting dish with the potato wedges in between.
  5. Pour over the remaining pulp, oil and 100 ml water. Season.
  6. Bake at 190°C for 60–75 minutes, covered with foil for the first 30, until the rice is tender and the tops caramelised.

Notes

Gemista is even better the next day at room temperature.