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Gemista Greek Stuffed Tomatoes Peppers

Gemista Greek Stuffed Tomatoes Peppers

The ultimate comfort food, Gemista Greek Stuffed Tomatoes Peppers combines juicy tomatoes and crunchy peppers filled with aromatic rice and herbs. This easy weeknight dinner is bursting with flavor and perfect for sharing. You'll want to make this delightful dish tonight!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner
Cuisine Greek
Servings 8 servings
Calories 250 kcal

Equipment

  • Baking Sheet
  • Chef's Knife
  • Wooden Spoon
  • Frying Pan
  • Oven
  • Food Processor

Ingredients
  

  • 5 5 ripe tomatoes
  • 5 5 green peppers
  • 2 2 onions, finely chopped
  • 2 2 cloves garlic, finely chopped
  • 250 g 250 g glutinous rice
  • 400 g 400 g tomato juice
  • 10-12 10-12 mint leaves, finely chopped
  • 10 10 basil leaves, finely chopped
  • ½ bunch ½ bunch parsley, finely chopped
  • salt
  • pepper
  • 100 ml 100 ml extra virgin olive oil
  • 150-200 ml 150-200 ml lukewarm water
  • pine nuts (optional)
  • raisins (optional)

Instructions
 

  • Start by preheating your oven to 170° C (338° F) Fan.
  • Next, rinse the tomatoes and bell peppers under cold water.
  • Using a sharp knife, carefully slice off the tops of each vegetable.
  • Using a spoon, scoop out the flesh from the tomatoes. Set it aside in a bowl.
  • Add the scooped tomato flesh to a food processor and purée it until smooth.
  • Remove the pith and seeds from the green peppers.
  • To help the green peppers stand upright, slice a tiny bit off the bottom.
  • Arrange the vegetables in a large roasting pan or ovenproof dish.
  • In a large mixing bowl, combine the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice, and 50 ml of olive oil.
  • Carefully fill each tomato and green pepper with the mixture.
  • Once filled, season the tops with salt and pepper.
  • Replace the tops of the tomatoes and green peppers, then cover the pan with aluminum foil.
  • Remove the foil for the last 15 minutes of cooking.
  • Once baked, let cool for about 10 minutes before serving.

Notes

  • Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days.
  • Tip 2: These stuffed vegetables freeze well.
  • Tip 3: Serve with a fresh Greek salad.
  • Tip 4: Consider adding different grains like quinoa to the filling.
  • Tip 5: Try using dill or oregano for a different flavor profile.
Keyword Gemista recipe, Greek stuffed peppers, Mediterranean vegetarian dish, stuffed tomatoes