Gemista (Greek Stuffed Tomatoes and Peppers)
1 hr 35 min · 13 min active · makes ~1.25 kg · Medium · Greek
Gemista (Greek Stuffed Tomatoes and Peppers)
Gemista is a classic Greek baked dish of ripe tomatoes and green peppers hollowed out and stuffed with a herbed rice filling, then roasted alongside smoky paprika-seasoned potato wedges. The vegetables soften and caramelise in the oven while the rice absorbs the tomato juices from within. It works equally well as a generous vegetarian main or a substantial side.
TOTAL TIME
1 hr 35 min
ACTIVE TIME
13 min
QUANTITY
~1.25 kg
DIFFICULTY
Medium
CUISINE
Greek
Who’s eating
A
Ingredients0/16
Tools0/7
Ingredients0/16 gathered · 4 servings
150ml
1tsp
1.5tsp
2piece
4clove
8piece
4piece
4piece
400g
1tsp
1tsp
0.5tsp
200g
30g
20g
200ml
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 150ml | — | — | ||
| 2 | 1tsp | — | — | ||
| 3 | 1.5tsp | — | — | ||
| 4 | 2piece | — | — | ||
| 5 | 4clove | — | — | ||
| 6 | 8piece | — | — | ||
| 7 | 4piece | — | — | ||
| 8 | 4piece | — | — | ||
| 9 | 400g | — | — | ||
| 10 | 1tsp | — | — | ||
| 11 | 1tsp | — | — | ||
| 12 | 0.5tsp | — | — | ||
| 13 | 200g | — | — | ||
| 14 | 30g | — | — | ||
| 15 | 20g | — | — | ||
| 16 | 200ml | — | — |
Tools7 items
Procedure46 steps
Prepare Vegetables1 min
1 of 46
Preheat
180°C
2 of 46
Add olive oil
Olive oil · 70 ml
3 of 46
Add the smoked paprika to the mixing bowl
Smoked paprika · 1 tsp
7 of 46
Rinse the 8 large ripe tomatoes
under cold running water
Large ripe tomatoes · 8 piece
⏱ 30s
ResultRinsed large ripe tomatoes8 of 46
Slice the rinsed large ripe tomatoes
9 of 46
Scoop the tomato tops and hollowed tomato shells
keep shells intact
11 of 46
Rinse the 4 large green peppers
under cold running water
Large green peppers · 4 piece
⏱ 30s
ResultRinsed large green peppers12 of 46
Slice the rinsed large green peppers
13 of 46
Scoop the pepper tops and hollowed pepper shells
remove and discard seeds and membranes
14 of 46
Arrange the tomato tops and hollowed tomato shells and hollowed pepper shells
single layer
15 of 46
Rinse the 4 medium potatoes
under cold running water
Medium potatoes · 4 piece
⏱ 30s
ResultRinsed medium potatoes19 of 46
Toss the medium potato mixture
Look for
until evenly coated
Rice Filling16 steps · 9 min
Assemble and Bake11 steps · 1 hr 22 min
Total Time1 hr 35 min
| # | Product | Tool | Action |
|---|---|---|---|
| Prepare Vegetables1 min | |||
| 1 | — | 180°C | Preheat |
| 2 | 70 ml | Add olive oilResultOlive oil | |
| 3 | 1 tsp | Add the smoked paprika to the mixing bowlResultOlive oil and smoked paprika | |
| 4 | 0.5 tsp | Add saltResultSpiced oil mixtureused in step 41 | |
| 5 | 2 piece | Dice an onion the 2 onionsResultDiced onionsused in step 21 | |
| 6 | 4 clove | Mince the 4 garlic clovesResultMinced garlicused in step 22 | |
| 7 | 8 piece | — | Rinse the 8 large ripe tomatoes → under cold running water⏱ 30sResultRinsed large ripe tomatoes |
| 8 | Rinsed large ripe tomatoesstep 7 | Slice the rinsed large ripe tomatoesResultTomato tops and hollowed tomato shellsused in step 14 | |
| 9 | Tomato tops and hollowed tomato shellsstep 8 | Scoop the tomato tops and hollowed tomato shells → keep shells intactResultTomato pulp | |
| 10 | Tomato pulpstep 9 | Chop the tomato pulpResultChopped tomato pulpused in step 25 | |
| 11 | 4 piece | — | Rinse the 4 large green peppers → under cold running water⏱ 30sResultRinsed large green peppers |
| 12 | Rinsed large green peppersstep 11 | Slice the rinsed large green peppersResultPepper tops and hollowed pepper shellsused in step 38 | |
| 13 | Pepper tops and hollowed pepper shellsstep 12 | Scoop the pepper tops and hollowed pepper shells → remove and discard seeds and membranesResultHollowed pepper shells | |
| 14 | Tomato tops and hollowed tomato shellsstep 8 | Arrange the tomato tops and hollowed tomato shells and hollowed pepper shells → single layerResultArranged vegetable shells | |
| Hollowed pepper shellsstep 13 | |||
| 15 | 4 piece | — | Rinse the 4 medium potatoes → under cold running water⏱ 30sResultRinsed medium potatoes |
| 16 | Rinsed medium potatoesstep 15 | Peel the rinsed medium potatoesResultPeeled potatoes | |
| 17 | Peeled potatoesstep 16 | Cut the peeled potatoesResultPotato wedges | |
| 18 | Potato wedgesstep 17 | Add the potato wedges to the mixing bowlResultMedium potato mixture | |
| 19 | — | Toss the medium potato mixtureLook foruntil evenly coatedResultSeasoned potato wedgesused in step 39 | |
| Rice Filling16 steps · 9 min | |||
| Assemble and Bake11 steps · 1 hr 22 min | |||
| Total Time | 1 hr 35 min | ||
Nutritionper serving
Estimated · pre-cooking · 83% ingredients covered
| Nutrient | Per serving |
|---|---|
| 434kcal | |
| 4g | |
| 35g | |
| 5g | |
| 28g | |
| 6g | |
| 4g | |
| 1,281mg |
Ingredients0/16
Tools0/7
greek · Recipe
Gemista (Greek Stuffed Tomatoes and Peppers)
Gemista is a classic Greek baked dish of ripe tomatoes and green peppers hollowed out and stuffed with a herbed rice filling, then roasted alongside smoky paprika-seasoned potato wedges. The vegetables soften and caramelise in the oven while the rice absorbs the tomato juices from within. It works equally well as a generous vegetarian main or a substantial side.
Serves4
Total1 hr 35 min
LevelMedium
Ingredients
- Olive oil150 ml
- Smoked paprika1 tsp
- Salt1.5 tsp
- Onion2 piece
- Garlic clove4 clove
- Large ripe tomatoes8 piece
- Large green peppers4 piece
- Medium potatoes4 piece
- Tinned chopped tomatoes400 g
- Dried oregano1 tsp
- Caster sugar1 tsp
- Freshly ground black pepper0.5 tsp
- Long-grain white rice200 g
- Fresh flat-leaf parsley30 g
- Fresh mint leaves20 g
- Water200 ml
Tools
Mixing bowlSpoonFrying panRoasting tinKitchen foilChef's knifeConventional oven
Method
Prepare Vegetables
1
Preheat
180°CConventional oven
2
Add olive oil
Mixing bowlOlive oil · 70 ml
3
Add the smoked paprika to the mixing bowl
Mixing bowlSmoked paprika · 1 tsp
4
Add salt
Result · Spiced oil mixture · used in step 41
Mixing bowlSalt · 0.5 tsp
5
Dice an onion the 2 onions
Result · Diced onions · used in step 21
Chefs knifeOnion · 2 piece
6
Mince the 4 garlic cloves
Result · Minced garlic · used in step 22
Chefs knifeGarlic clove · 4 clove
7
Rinse the 8 large ripe tomatoes → under cold running water
30sLarge ripe tomatoes · 8 piece
8
Slice the rinsed large ripe tomatoes
Result · Tomato tops and hollowed tomato shells · used in step 14
Chefs knifeRinsed large ripe tomatoes · step 7
9
Scoop the tomato tops and hollowed tomato shells → keep shells intact
SpoonTomato tops and hollowed tomato shells · step 8
10
Chop the tomato pulp
Result · Chopped tomato pulp · used in step 25
Chefs knifeTomato pulp · step 9
11
Rinse the 4 large green peppers → under cold running water
30sLarge green peppers · 4 piece
12
Slice the rinsed large green peppers
Result · Pepper tops and hollowed pepper shells · used in step 38
Chefs knifeRinsed large green peppers · step 11
13
Scoop the pepper tops and hollowed pepper shells → remove and discard seeds and membranes
SpoonPepper tops and hollowed pepper shells · step 12
14
Arrange the tomato tops and hollowed tomato shells and hollowed pepper shells → single layer
Roasting tinTomato tops and hollowed tomato shells · step 8Hollowed pepper shells · step 13
15
Rinse the 4 medium potatoes → under cold running water
30sMedium potatoes · 4 piece
16
Peel the rinsed medium potatoes
Chefs knifeRinsed medium potatoes · step 15
17
Cut the peeled potatoes
Chefs knifePeeled potatoes · step 16
18
Add the potato wedges to the mixing bowl
Mixing bowlPotato wedges · step 17
19
Toss the medium potato mixtureLook foruntil evenly coated
Result · Seasoned potato wedges · used in step 39
Mixing bowl
Rice Filling
20
Add olive oil
medium heatFrying panOlive oil · 80 ml
21
Sauté the diced onionsLook foruntil soft and translucent — about 8–10 minutes, stirring occasionally
medium heat9 minFrying panDiced onions · step 5
22
Add the minced garlic to the frying pan
Frying panMinced garlic · step 6
23
Sauté the garlic cloves, onions and olive oilLook foruntil fragrant
medium heatFrying pan
24
Add the tinned chopped tomatoes to the frying pan
Frying panTinned chopped tomatoes · 400 g
25
Add the chopped tomato pulp to the frying pan
Frying panChopped tomato pulp · step 10
26
Add the dried oregano to the frying pan
Frying panDried oregano · 1 tsp
27
Add caster sugar
Frying panCaster sugar · 1 tsp
28
Add salt
Frying panSalt · 1 tsp
29
Add the freshly ground black pepper to the frying pan
Frying panFreshly ground black pepper · 0.5 tsp
30
Simmer the seasoned tomato sauceLook foruntil slightly thickened
medium heatFrying pan
31
Add the long-grain white rice to the frying pan
Frying panLong-grain white rice · 200 g
32
Chop the fresh flat-leaf parsley
Result · Chopped parsley · used in step 34
Chefs knifeFresh flat-leaf parsley · 30 g
33
Chop the fresh mint leaves
Result · Chopped mint · used in step 35
Chefs knifeFresh mint leaves · 20 g
34
Add the chopped parsley to the frying pan
Frying panChopped parsley · step 32
35
Add the chopped mint to the frying pan
Result · Herbed rice filling
Frying panChopped mint · step 33
Assemble and Bake
36
Fill the herbed rice filling from the frying pan
SpoonHerbed rice filling · step 35 · two-thirds full
37
Cover the tomato tops and hollowed tomato shells → place tomato tops back on stuffed tomatoes
Roasting tinTomato tops and hollowed tomato shells · step 8
38
Cover the pepper tops and hollowed pepper shells → place pepper tops back on stuffed peppers
Roasting tinPepper tops and hollowed pepper shells · step 12
39
Arrange the seasoned potato wedges → tuck potato wedges around vegetables
Roasting tinSeasoned potato wedges · step 19
40
Add the water to the roasting tin → pour into base of tin
Roasting tinWater · 200 ml
41
Drizzle the vegetables with water over the spiced oil mixture → remaining seasoned oil from bowl
Roasting tinSpiced oil mixture · step 4 · remaining oil
42
Cover the vegetables ready to bake
Kitchen foil
43
Bake the foil-covered tin
180°C45 minConventional oven
44
Uncover the partially cooked gemista
Kitchen foil
45
Bake the uncovered gemista tinLook foruncovered until tops are lightly golden and rice is fully cooked
180°C27 minConventional oven
46
Rest the baked gemista → before serving
Result · Gemista (Greek Stuffed Tomatoes and Peppers)
10 minRoasting tin
Printed 3 September 2026