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Tomatoes and peppers stuffed with herb rice and baked until golden. The Greek summer in a single dish.
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ingredients
🍅 PRODUCE
•
6 large ripe tomatoes
•
4 large bell peppers (red or green)
•
3 medium potatoes, cut into wedges
•
🍚 FILLING
•
1 cup long-grain white rice
•
½ cup fresh parsley, chopped
•
¼ cup fresh mint, chopped
•
2 tbsp fresh dill, chopped
•
🧅 AROMATICS
•
1 large onion, grated
•
3 garlic cloves, minced
🫙 PANTRY
•
½ cup crushed tomatoes (from scooped tomato pulp)
•
Olive oil — generous
•
Salt
•
Black pepper
•
1 tsp sugar
Crete
Gemista
Stuffed vegetables baked in rich Mediterranean aromas.
Tomatoes and peppers stuffed with herb rice and baked until golden. The Greek summer in a single dish.
Ingredients
🍅 PRODUCE
— 6 large ripe tomatoes
— 4 large bell peppers (red or green)
— 3 medium potatoes, cut into wedges
— 🍚 FILLING
— 1 cup long-grain white rice
— ½ cup fresh parsley, chopped
— ¼ cup fresh mint, chopped
— 2 tbsp fresh dill, chopped
🧅 AROMATICS
— 1 large onion, grated
— 3 garlic cloves, minced
🫙 PANTRY
— ½ cup crushed tomatoes (from scooped tomato pulp)
— Olive oil — generous
— Salt
— Black pepper
— 1 tsp sugar
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large deep baking dish — needs to hold all stuffed vegetables snugly.
🔪 PREP FIRST — VERY IMPORTANT
🍅 VEGETABLE PREP
— Slice the tops off tomatoes and peppers — keep tops as lids.
— Scoop out tomato pulp into a bowl — reserve it.
— Remove seeds and membranes from peppers.
— Season insides of all vegetables with a pinch of salt.
🍚 FILLING PREP
— In a bowl combine:
— Rice (uncooked)
— Grated onion
— Garlic
— Parsley, mint, dill
— Reserved tomato pulp — roughly chopped
— 3 tbsp olive oil
— 1 tsp salt
— ½ tsp black pepper
— 1 tsp sugar
— Mix well.
🔥 OVEN
— Preheat oven to 375°F.
Method
STEP 1 — FILL THE VEGETABLES
— Fill each tomato and pepper ¾ full with rice mixture.
👉 Rice expands as it cooks — do not overfill.
— Replace the tops as lids.
— Arrange in the baking dish.
— Tuck potato wedges in between — they absorb the juices.
STEP 2 — ADD LIQUID
— Pour around the vegetables:
— ½ cup water
— Generous drizzle of olive oil over everything
— Season potatoes with salt and pepper.
STEP 3 — BAKE COVERED
— Cover tightly with foil.
— Bake at 375°F for 45 minutes.
STEP 4 — UNCOVER & FINISH
— Remove foil.
— Bake uncovered for another 30–35 minutes.
— You're looking for:
— Tops golden and slightly caramelized
— Rice fully cooked inside — press the vegetable, it should feel soft
— Potatoes golden and absorbing all the juices
👉 If the tops are browning too fast, tent loosely with foil.
STEP 5 — REST & SERVE
— Rest 15 minutes before serving.
— Serve warm or at room temperature — both are correct.
Chef's Note: Gemista is often better the next day. The rice absorbs overnight and the flavors deepen. Make extra.