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Gemista

1 hr 56 min · 14 min active · makes 4 pieces · ~1.85 kg · Easy

Greek baked tomato and rice casserole with potatoes, garlic, and red onions, finished with fresh parsley.

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Ingredients
0/13 gathered · 4 servings
4piece
4piece
2piece
3clove
20g
15g
300g
120ml
1tsp
2tsp
1pinch
200ml
450g
Tools
11 items
Serveware
1 item
Procedure
41 steps
1 of 41

Heat the oven to 180 °C.

180°C
⏱ 10 min
2 of 41

Set the tomatoes on the chopping board.

Plum tomatoes · 4 piece
⏱ 5s
ResultPlum tomatoes
3 of 41

Cut a lid off the top of each tomato and set the lids aside, then use a spoon to scoop out the pulp and seeds into a bowl, leaving a firm shell; reserve the pulp.

Plum tomatoes · step 2
⏱ 1 min
ResultSliced tomatoesused in step 5
4 of 41

Place the green peppers on the chopping board.

Green bell pepper · 4 piece
⏱ 5s
5 of 41

Cut a lid off the top of each pepper and set the lids aside, then pull out the seeds and white membrane from inside each pepper.

Sliced tomatoes · step 3
⏱ 1 min
ResultPepper lids and hollowed peppersused in step 27
6 of 41

Place the red onions on the chopping board.

Red onion · 2 piece
⏱ 5s
ResultRed onion
7 of 41

Peel the red onions and discard the skins.

Red onion · step 6
⏱ 30s
ResultPeeled red onion
8 of 41

Finely chop the peeled onions.

Peeled red onion · step 7
⏱ 1 min
ResultFinely chopped red onion
9 of 41

Scrape the chopped onion into the large bowl.

Finely chopped red onion · step 8
⏱ 5s
ResultFinely chopped red onion
10 of 41

Place the garlic cloves on the chopping board.

Garlic · 3 clove
⏱ 5s
ResultGarlic
11 of 41

Crush each garlic clove with the flat of the knife to loosen the skin, then peel away and discard the skins.

Garlic · step 10
⏱ 20s
ResultPeeled garlic cloves
12 of 41

Mince the peeled garlic as finely as you can.

Peeled garlic cloves · step 11
⏱ 40s
ResultFinely minced garlic
13 of 41

Scrape the minced garlic into the bowl with the onion.

Finely minced garlic · step 12
⏱ 5s
ResultFinely chopped red onion and finely minced garlic
14 of 41

Pile the flat-leaf parsley leaves on the chopping board.

Fresh flat-leaf parsley leaves · 20 g
⏱ 5s
ResultFresh flat-leaf parsley leaves
15 of 41

Finely chop the parsley leaves.

Fresh flat-leaf parsley leaves · step 14
⏱ 40s
ResultFinely chopped parsley
16 of 41

Scrape the chopped parsley into the bowl.

Finely chopped parsley · step 15
⏱ 5s
ResultFinely chopped parsley and finely chopped red onion and finely minced garlic
17 of 41

Pile the mint leaves on the chopping board.

Fresh mint leaves · 15 g
⏱ 5s
ResultFresh mint leaves
18 of 41

Finely chop the mint leaves.

Fresh mint leaves · step 17
⏱ 40s
ResultFinely chopped mint
19 of 41

Scrape the chopped mint into the bowl.

Finely chopped mint · step 18
⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture
20 of 41

Add the short-grain rice to the bowl.

Short-grain white rice · 300 g
⏱ 10s
ResultShort-grain white rice mixture
21 of 41

Pour in the olive oil.

Extra-virgin olive oil · 60 ml
⏱ 5s
ResultShort-grain white rice mixture
22 of 41

Add the sugar.

Caster sugar · 1 tsp
⏱ 5s
ResultShort-grain white rice mixture
23 of 41

Add half the salt.

Fine salt · 1 tsp
⏱ 5s
ResultShort-grain white rice mixture
24 of 41

Add the black pepper.

Ground black pepper · 1 pinch
⏱ 5s
ResultShort-grain white rice mixture
25 of 41

Pour in half the water.

Water · 100 ml
⏱ 5s
ResultShort-grain white rice mixture
26 of 41

Stir everything together until the rice is evenly combined with the herbs, onion and oil.

⏱ 30s
ResultRice stuffingused in step 29
27 of 41

Transfer the hollowed tomatoes and peppers, along with their reserved lids, into the large deep baking dish, about 30 × 20 cm.

Pepper lids and hollowed peppers · step 5
⏱ 15s
ResultPepper lids and hollowed peppers
28 of 41

Stand the hollowed tomatoes and peppers upright and close together in the baking dish so they support each other.

⏱ 1 min
ResultArranged vegetable shells
29 of 41

Spoon the rice stuffing into each shell, filling them only two-thirds full to leave room for the rice to swell.

Rice stuffing · step 26
⏱ 1 min 30s
ResultStuffed vegetables
30 of 41

Press the reserved tomato and pepper lids back on top of each stuffed vegetable.

⏱ 30s
ResultCapped stuffed vegetables
31 of 41

Place the potatoes on the chopping board.

Waxy potatoes · 450 g
⏱ 5s
ResultPotato cubes
32 of 41

Peel the potatoes and discard the skins.

Potato cubes · step 31
⏱ 40s
ResultPeeled potatoes
33 of 41

Cut each potato into 4 rough wedges.

Peeled potatoes · step 32
⏱ 40s
ResultQuartered potatoes
34 of 41

Tuck the potato wedges into the gaps between the stuffed vegetables in the baking dish.

Quartered potatoes · step 33
⏱ 15s
ResultCapped stuffed vegetables and quartered potatoes
35 of 41

Drizzle the remaining olive oil over the potatoes and the stuffed vegetables.

Extra-virgin olive oil · 60 ml
⏱ 10s
ResultCapped stuffed vegetables and quartered potatoes and extra-virgin olive oil
36 of 41

Scatter the remaining salt over the potatoes.

Fine salt · 1 tsp
⏱ 5s
ResultQuartered potato mixture
37 of 41

Pour the remaining water into the base of the dish.

Water · 100 ml
⏱ 5s
ResultQuartered potato mixture
38 of 41

Slide the baking dish into the oven.

⏱ 10s
ResultQuartered potato mixture
39 of 41

Bake until the rice is tender, the vegetables are soft and lightly caramelised at the edges and the potatoes are golden, about 90 minutes.

180°C
⏱ 1 hr 30 min
ResultBaked gemista
40 of 41

Lift the dish from the oven using oven gloves and set it on the kitchen counter.

⏱ 15s
ResultBaked gemista
41 of 41

Leave the dish to rest for 10 minutes so the filling settles and the flavours meld.

⏱ 10 min
ResultRested gemista
Total Time1 hr 56 min
Serving
  1. Transfer the stuffed tomatoes and peppers along with the potato wedges to a large serving platter and bring to the table.
Nutrition
per serving
Estimated · pre-cooking · 94% ingredients covered
NutrientPer serving
497kcal
6g
29g
4g
54g
9g
5g
1,181mg
Ingredients0/13
Tools0/11
Recipe

Gemista

Greek baked tomato and rice casserole with potatoes, garlic, and red onions, finished with fresh parsley.

What you’ll doYou will hollow out tomatoes and peppers, then make a filling of finely chopped herbs, onion, garlic and rice mixed with oil. Pack the filling into the vegetable shells, nestle them upright in a baking dish with potato wedges in the gaps, drizzle with oil and water, then braise in the oven for about 90 minutes until the rice is tender and the vegetables are soft and caramelised.

Serves4
Total1 hr 56 min
LevelEasy

Ingredients

  • Plum tomatoes4 piece
  • Green bell pepper4 piece
  • Red onion2 piece
  • Garlic3 clove
  • Fresh flat-leaf parsley leaves20 g
  • Fresh mint leaves15 g
  • Short-grain white rice300 g
  • Extra-virgin olive oil120 ml
  • Caster sugar1 tsp
  • Fine salt2 tsp
  • Ground black pepper1 pinch
  • Water200 ml
  • Waxy potatoes450 g

Tools

SpoonLarge serving platterOvenLarge deep baking dishChef's knifeLarge bowlWooden spoonLarge spoonPeelerOven gloveChopping board

Method

1
Heat the oven to 180 °C.
180°C10 minOven
2
Set the tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 4 piece
3
Cut a lid off the top of each tomato and set the lids aside, then use a spoon to scoop out the pulp and seeds into a bowl, leaving a firm shell; reserve the pulp.
Result · Sliced tomatoes · used in step 5
1 minChopping board, Chefs knife, SpoonPlum tomatoes · step 2
4
Place the green peppers on the chopping board.
5sChopping boardGreen bell pepper · 4 piece
5
Cut a lid off the top of each pepper and set the lids aside, then pull out the seeds and white membrane from inside each pepper.
Result · Pepper lids and hollowed peppers · used in step 27
1 minChopping board, Chefs knifeSliced tomatoes · step 3
6
Place the red onions on the chopping board.
5sChopping boardRed onion · 2 piece
7
Peel the red onions and discard the skins.
30sChopping board, Chefs knifeRed onion · step 6
8
Finely chop the peeled onions.
1 minChopping board, Chefs knifePeeled red onion · step 7
9
Scrape the chopped onion into the large bowl.
5sLarge bowlFinely chopped red onion · step 8
10
Place the garlic cloves on the chopping board.
5sChopping boardGarlic · 3 clove
11
Crush each garlic clove with the flat of the knife to loosen the skin, then peel away and discard the skins.
20sChopping board, Chefs knifeGarlic · step 10
12
Mince the peeled garlic as finely as you can.
40sChopping board, Chefs knifePeeled garlic cloves · step 11
13
Scrape the minced garlic into the bowl with the onion.
5sLarge bowlFinely minced garlic · step 12
14
Pile the flat-leaf parsley leaves on the chopping board.
5sChopping boardFresh flat-leaf parsley leaves · 20 g
15
Finely chop the parsley leaves.
40sChopping board, Chefs knifeFresh flat-leaf parsley leaves · step 14
16
Scrape the chopped parsley into the bowl.
5sLarge bowlFinely chopped parsley · step 15
17
Pile the mint leaves on the chopping board.
5sChopping boardFresh mint leaves · 15 g
18
Finely chop the mint leaves.
40sChopping board, Chefs knifeFresh mint leaves · step 17
19
Scrape the chopped mint into the bowl.
5sLarge bowlFinely chopped mint · step 18
20
Add the short-grain rice to the bowl.
10sLarge bowlShort-grain white rice · 300 g
21
Pour in the olive oil.
5sLarge bowlExtra-virgin olive oil · 60 ml
22
Add the sugar.
5sLarge bowlCaster sugar · 1 tsp
23
Add half the salt.
5sLarge bowlFine salt · 1 tsp
24
Add the black pepper.
5sLarge bowlGround black pepper · 1 pinch
25
Pour in half the water.
5sLarge bowlWater · 100 ml
26
Stir everything together until the rice is evenly combined with the herbs, onion and oil.
Result · Rice stuffing · used in step 29
30sLarge bowl, Wooden spoon
27
Transfer the hollowed tomatoes and peppers, along with their reserved lids, into the large deep baking dish, about 30 × 20 cm.
15sLarge deep baking dishPepper lids and hollowed peppers · step 5
28
Stand the hollowed tomatoes and peppers upright and close together in the baking dish so they support each other.
1 minLarge deep baking dish
29
Spoon the rice stuffing into each shell, filling them only two-thirds full to leave room for the rice to swell.
1 min 30sLarge deep baking dish, SpoonRice stuffing · step 26
30
Press the reserved tomato and pepper lids back on top of each stuffed vegetable.
30sLarge deep baking dish
31
Place the potatoes on the chopping board.
5sChopping boardWaxy potatoes · 450 g
32
Peel the potatoes and discard the skins.
40sChopping board, PeelerPotato cubes · step 31
33
Cut each potato into 4 rough wedges.
40sChopping board, Chefs knifePeeled potatoes · step 32
34
Tuck the potato wedges into the gaps between the stuffed vegetables in the baking dish.
15sLarge deep baking dishQuartered potatoes · step 33
35
Drizzle the remaining olive oil over the potatoes and the stuffed vegetables.
10sLarge deep baking dishExtra-virgin olive oil · 60 ml
36
Scatter the remaining salt over the potatoes.
5sLarge deep baking dishFine salt · 1 tsp
37
Pour the remaining water into the base of the dish.
5sLarge deep baking dishWater · 100 ml
38
Slide the baking dish into the oven.
10sLarge deep baking dish, Oven, Oven glove
39
Bake until the rice is tender, the vegetables are soft and lightly caramelised at the edges and the potatoes are golden, about 90 minutes.
180°C1 hr 30 minLarge deep baking dish, Oven
40
Lift the dish from the oven using oven gloves and set it on the kitchen counter.
15sLarge deep baking dish, Oven, Oven glove
41
Leave the dish to rest for 10 minutes so the filling settles and the flavours meld.
10 minLarge deep baking dish
42
Transfer the stuffed tomatoes and peppers along with the potato wedges to a large serving platter and bring to the table.
Result · Gemista
1 minLarge serving platter, Large spoonRested gemista · step 41
Printed 7 October 2026