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Gemistá (stuffed tomatoes and peppers): recipe illustration
Vegetarian

Gemistá (stuffed tomatoes and peppers)

Tomatoes and peppers hollowed out and filled with herb-scented rice, then baked in their own juices. A typical summer dish of Greek cooking, served warm or at room temperature.

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Ingredients

Ingredients

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

466 kcal per serving

Protein
7.4 g
Carbohydrates
55.5 g
of which sugars
13.6 g
Fat
21.7 g
Fiber
8.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the tops off the tomatoes and peppers, scoop out the insides with a spoon and set aside the tops and the pulp.
  2. Finely chop the onion and garlic, then fry them for 5 minutes in 3 tablespoons of olive oil until translucent.
  3. Add the raw rice and stir for 2 minutes, then add the mashed tomato pulp, the tomato paste, parsley, mint, sugar, salt and pepper.
  4. Fill the vegetables two-thirds full with this stuffing, as the rice will swell. Put the tops back on.
  5. Arrange the vegetables snugly in an oiled baking dish. Pour the hot water and the remaining oil around them, then sprinkle with paprika.
  6. Bake at 180 °C for 1 hour, until the walls are tender and the rice is soft. Let cool slightly before serving.

Variations and tips

Dried herb version. Replace the fresh mint with 1 teaspoon of dried mint and add some chopped dill.

With feta. Scatter the crumbled feta over the vegetables 10 minutes before the end of cooking.

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Original Ecomely recipe.