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5 from 1 vote

Gemista (Greek Stuffed Peppers)

Gemista is a Greek stuffed peppers dish that is filled with veggies, rice, and seasonings. It’s vegetarian-friendly and delish!
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Servings: 6
Calories: 479kcal
Author: Kevin


  • 3 beefsteak tomatoes
  • 3 green bell peppers


  • 1 large red onion quartered
  • 3 cloves garlic
  • 3 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 eggplant peeled and cut into 1-inch cubes
  • 1 zucchini cut into 1-inch cubes
  • 1 tso dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup arborio rice
  • ½ cup chicken stock
  • 2 tablespoon pine nuts
  • 2 tablespoon golden raisins
  • 3 tablespoon fresh mint minced
  • 3 tablespoon fresh parsley minced


  • 3 medium Yukon Gold potatoes cut into thick fries
  • 1 cup warm water
  • ½ cup olive oil
  • 2 tablespoon tomato paste


  • Cut ½ an inch from top of the tomatoes and bell peppers to create a lid, being careful to keep stem intact. Set aside.
  • For the tomatoes: use a sharp paring knife and cut around the inside at the sides. Next cut a "X" into the center, being careful not to cut sides or bottom. Use a spoon and scoop out the tomato pulp and place in a bowl. Repeat with remaining.
  • For the bell peppers: clean the inside membranes and seeds and discard.
  • In a food processor puree the tomato pulp, red onion and garlic.
  • In a large skillet over medium heat add 3 tablespoons of olive oil. After a minute pour in the tomato onion puree. Cook 3 minutes. Add the 2 tablespoons of tomato paste and the cubed eggplant, zucchini, oregano, salt and pepper. Cook for 3 minutes and stir in the rice, chicken stock, pine nuts and golden raisins. Cook for 8 minutes on low. Turn off heat and stir through the fresh mint and parsley. Season to taste.
  • Divide the filling into each of the prepared vegetables up to the top. Place each cut lid on top of filling. Transfer to a large roasting pan coated with oil or cooking spray.
  • Preheat oven to 350°F. In a measuring bowl mix together the warm water, oil and tomato paste.
  • Scatter the cut potatoes around the stuffed vegetables and pour the water, oil, and tomato paste mixture over and around all. Cover with foil and bake for 1 hour. Remove foil and continue to bake another 30 minutes. Potatoes should be fork tender.


Sodium: 526mg | Calcium: 72mg | Vitamin C: 103mg | Vitamin A: 2161IU | Sugar: 16g | Fiber: 9g | Potassium: 1385mg | Cholesterol: 1mg | Calories: 479kcal | Saturated Fat: 4g | Fat: 29g | Protein: 8g | Carbohydrates: 53g | Iron: 3mg