Gemista (Greek Stuffed Peppers)

Name: Gemista (Greek Stuffed Peppers)
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 3 beefsteak tomatoes; 3 green bell peppers; 1 large red onion (quartered); 3 cloves garlic; 3 tbsp olive oil; 2 tbsp tomato paste; 1 eggplant (peeled and cut into 1-inch cubes); 1 zucchini (cut into 1-inch cubes); 1 tso dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup arborio rice; 1/2 cup chicken stock; 2 tbsp pine nuts; 2 tbsp golden raisins; 3 tbsp fresh mint (minced); 3 tbsp fresh parsley (minced); 3 medium Yukon Gold potatoes (cut into thick fries); 1 cup warm water; 1/2 cup olive oil; 2 tbsp tomato paste

By Kevin

published Aug 31, 2022

5 from 1 vote

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Looking for a flavorful meal that won’t weigh you down? Try my gemista recipe! Bell peppers and tomatoes are filled with more veggies, arborio rice, and plenty of herbs and spices. It’s a Greek recipe you’ll want to whip up for dinner tonight!

Some of my favorite types of Mediterranean recipes come out of Greece. Dishes like this lemon rice, this shrimp saganaki, and these zucchini fritters are all staples in my house. I seriously can’t get enough of them!

Today’s Greek dish is called gemista, or Greek stuffed peppers and tomatoes served with potatoes. It only takes 15 minutes of prep work to make. Then sit back, relax, and soak in the yummy aromas of baked vegetables as they slow cook for nearly 2 hours. You’ll love the way your kitchen smells — and the flavor of the end result!

Gemista

Cuisine: Mediterranean / Greek

In addition to the use of olive oil, Greek cuisine incorporates plenty of fresh herbs and healthy vegetables, including potatoes.

Potato wedges are included in this gemista recipe, and you can also find them featured in a skordalia recipe, which is a delicious dip made with garlic and potatoes.

Alternate names/spellings: yemista, γεμιστά

Pronunciation: YEH-me-stah

Course: Main dish

Preparation: Baked

Difficulty: Medium 🥄 🥄

Description:
Stuffed vegetables (in this case, tomatoes and peppers) with a filling of rice, vegetables, golden raisins and pine nuts, baked with potato wedges in olive oil-based tomato sauce.

INGREDIENT NOTES AND SUBSTITUTIONS

Tomatoes – Make sure you use large tomatoes for this recipe, such as beefsteak.
Bell Peppers – I like using green bell peppers as it adds even more color to the dish.
Onion – Use a large red onion.
Garlic – For added savory goodness and flavor.
Eggplant & Zucchini – The peppers and tomatoes aren’t the only veggies in this dish! You’ll use these ingredients in the filling.
Olive Oil – Don’t skip it — or replace it with another cooking oil. This is one ingredient that shouldn’t be substituted with anything else.
Potatoes – I like using Yukon Gold for this dish, but you can also feel free to use whatever type of potatoes you have at home.
Rice – Use arborio rice for the best results.
Tomato Paste – To add to the potatoes for even more tomato flavor.
Stock – If you want to keep this dish vegetarian-friendly, use vegetable stock.
Water – You need 1 cup of warm water to create a simple tomato sauce for the potatoes to cook in.
Pine Nuts – For a bit of added nuttiness and sweetness.
Raisins – This slightly unexpected ingredient adds much to the flavor profile of this dish. Opt for golden raisins.
Oregano – Earthy and warm, oregano is another Mediterranean staple.
Salt & Pepper – To taste! Use as needed.
Mint & Parsley – Use fresh for the filling.

Shopping Note:

Choose peppers that have a nice piece of stem intact. The stem serves as a handle for lifting the top “lid” off of the stuffed peppers.

overhead: eggplant, yellow potatoes, onion and greek spices for gemista

HOW TO MAKE GEMISTA (GREEK STUFFED PEPPERS)

1. Prepare The Vegetables. Cut off ½-inch portions from the tops of the tomatoes and bell peppers. These pieces will serve as the lid for your vegetables — don’t throw them away, and try to keep the stem intact. Carefully scoop out the insides of the tomatoes and peppers. Toss the insides of the peppers and place the tomato pulp in a food processor. Add your red onion and garlic to the pulp, then purée and set aside.

overhead: 3 fresh red tomatoes and 3 bell peppers on gray background

overhead: 3 large red tomatoes with insides removed for stuffing

2. Create The Filling. Heat 3 tablespoons of olive oil in a large skillet over medium heat for about a minute. Add the tomato, onion, and garlic mixture and cook for 3 minutes. Next, add the tomato paste, eggplant, zucchini, oregano, salt, and pepper. Cook for another 3 minutes, then stir in the rice, stock, pine nuts, and raisins. Turn the heat to low and cook for 8 minutes. Once it’s done, turn off the heat and add the mint and parsley, plus a bit of salt and pepper to taste.

3. Stuff The Peppers & Tomatoes. Fill the tomatoes and bell peppers to the brim with the filling and place the “lids” on top. Coat a large roasting pan with oil and cooking spray and put the vegetables inside. Preheat your oven to 350°F.

4. Bake. Place the cut potatoes around the stuffed peppers and tomatoes. Mix together the warm water, olive oil, and tomato paste in a small bowl, then pour it over the vegetables and potatoes. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are fork tender.

overhead: red sauce simmering in skillet

overhead: filling for yemista recipe cooking in skillet

overhead: stuffed vegetables in casserole dish, before baking

overhead image of gemista (greek stuffed peppers and tomatoes)

Can You Freeze Gemista?

If you have any leftovers, you can store them in an airtight container in the fridge. If you’d like to make a double batch to save for later, you can do so as well! Wait for the dish to fully cool, then place it in an airtight, freezer-safe container. It will keep for up to 3 months.

How Do You Reheat Gemista?

Your best bet for reheating gemista is to do so in your oven. Preheat it to 350° F and place your stuffed tomatoes, peppers, and potatoes in a baking dish with about a cup of water. This helps to make sure that they don’t dry out. Heat until warmed through, or about 15-20 minutes. If working from frozen, make sure to let it thaw in the fridge overnight for the best results.

What Goes Good With Gemista?

This meal is quite filling on its own, but if you’re looking to add a few extras I recommend that you garnish your Greek-inspired meal with crumbled feta cheese and serve it with salad, authentic tzatziki, and homemade pita on the side.