Gemista are classic Greek stuffed vegetables—bright bell peppers and ripe tomatoes filled with herbed rice, olive oil–rich surroundings, and roasted alongside lemony potatoes. A versatile, visually stunning dish perfect as a main course or side, especially in summer.
Why You’ll Love This Recipe
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Mediterranean freshness: Juicy tomatoes and sweet bell peppers meet fragrant herbs and savory rice.
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One-pan magic: Veggies and potato wedges roast together in a single dish, soaking up aromatic juices.
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Flexible & crowd-pleasing: Serve as a light main, a side at gatherings, or part of a mezze platter.
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Easy to scale: Adjust quantities for more or fewer servings without extra fuss.
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Nutritious and balanced: Plant-based, hearty, and bursting with flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 garlic cloves, grated or finely chopped
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1 medium yellow onion, grated or finely chopped
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4 large sturdy bell peppers (red and orange), tops cut off and seeded
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4 large tomatoes, tops cut off and insides reserved
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1⅓ cups basmati rice
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⅓ cup fresh chopped parsley
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⅓ cup fresh chopped mint
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1 tbsp vegetable stock paste (or broth concentrate)
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2 tsp salt (plus extra for potatoes)
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1 tsp pepper (plus extra for potatoes)
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1 (398 ml) can Roma tomatoes, crushed or broken up
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8 tbsp olive oil (plus extra for drizzling)
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3 large russet potatoes, cut into wedges
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½ tbsp dried oregano
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2–2½ cups water or vegetable stock
Directions
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Preheat oven to 375 °F (190 °C). Lightly oil a large baking dish.
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Prep stuffing mix: In a bowl, combine grated onion, garlic, and reserved tomato insides with canned Roma tomatoes (processed into finer texture).
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Add stuffing base: Stir in rice, parsley, mint, vegetable stock paste, 1 tsp salt, ½ tsp pepper, and 4 tbsp olive oil until combined.
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Stuff vegetables: Arrange hollowed tomatoes and peppers in the baking dish. Spoon stuffing mixture into each until about three-quarters full. Top with their “lids.”
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Prepare potatoes: Scatter potato wedges around the stuffed vegetables. Season potatoes with 1 tsp salt, ½ tsp pepper, and ½ tbsp dried oregano.
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Add baking liquid: Pour any remaining stuffing liquid into the dish. Add 2–2½ cups water or stock until the base is moist around the vegetables. Drizzle everything with remaining olive oil.
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Bake uncovered for 1 hour and 15 minutes (check at the 1-hour mark). Vegetables should be tender and rice cooked, with potatoes golden and soft.
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Serve warm with roasted potatoes alongside the stuffed vegetables. Optionally, offer crumbled feta, tzatziki, or additional olive oil.
Servings and timing
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Yield: Serves 6–8
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Prep time: 15 minutes
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Cook time: 1 hour 30 minutes
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Total time: Approximately 1 hour 45 minutes
Variations
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Vegan adaptation: Complete dish is already plant-based—just omit optional feta.
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Grain swap: Use quinoa or rice blend for an alternative to basmati.
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Herb swap: Swap mint for dill or fresh oregano for a different herbal note.
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Extra veggie twist: Add zucchini slices or eggplant cubes to the baking pan.
Storage / reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently in the oven at 350 °F (175 °C) until warm, to preserve texture.
FAQs
1. Can I prepare this dish ahead of time?
Yes—assemble casserole up to a day in advance and bake when ready. The flavors deepen overnight.
2. Can I shorten the cook time?
Partially cook the potatoes before assembling (microwave or steam) to reduce final bake time.
3. What if I don’t have stock paste?
Use regular vegetable or chicken stock with equal flavor concentration, or a pinch of bouillon powder.
4. Is this dish freezer-friendly?
Yes—freeze assembled soufflé before baking. Thaw completely and bake as directed.
5. Can I make this gluten-free?
Yes—basiamlk the recipe is naturally gluten-free, just check that the stock paste is also GF.
6. How do I prevent soggy vegetables?
Don’t overfill vessels and ensure there’s enough liquid for steaming, but not pooling. The oven’s heat should finish baking without sogginess.
7. Can I grill the stuffed vegetables?
Yes—par-cook the peppers and tomatoes until slightly soft, then finish grilling for charred flavor.
8. Can I reduce oil for a lighter version?
Yes—use 4 tbsp olive oil instead of 8 tbsp; still flavorful, but lighter.
9. What sides pair well?
Serve with a simple Greek salad, herbaceous tzatziki, or crusty bread for a full Mediterranean meal.
10. How do I make it spicy?
Add a pinch of red chili flakes to the rice mixture or drizzle crushed chili oil before serving.
Conclusion
Elevate your meals with these Greek Stuffed Vegetables (Gemista)—colorful, wholesome, and bursting with bright Mediterranean flavors. Whether for a breezy summer dinner or festive occasion, they’re a beautiful, hearty, and healthy centerpiece. Let me know if you’d like wine pairings or ideas for serving in mezze spreads!
Print
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings
Description
Gemista, a beloved Greek dish, features vibrant bell peppers and juicy tomatoes stuffed with herbed rice and roasted to tender perfection alongside lemony potato wedges. Bursting with Mediterranean flavor, this dish is plant-based, satisfying, and a stunning centerpiece for any summer meal or gathering.
Ingredients
4 garlic cloves, grated or finely chopped
1 medium yellow onion, grated or finely chopped
4 large bell peppers (preferably red and orange), tops cut off and seeds removed
4 large tomatoes, tops removed and insides scooped and reserved
1⅓ cups basmati rice
⅓ cup chopped fresh parsley
⅓ cup chopped fresh mint
1 tablespoon vegetable stock paste (or broth concentrate)
2 teaspoons salt (plus extra for potatoes)
1 teaspoon pepper (plus extra for potatoes)
1 (398 ml) can Roma tomatoes, crushed or mashed
8 tablespoons olive oil (divided, plus more for drizzling)
3 large russet potatoes, cut into wedges
½ tablespoon dried oregano
2–2½ cups water or vegetable stock
Instructions
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Preheat the oven to 375 °F (190 °C) and lightly oil a large baking dish.
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Prepare the stuffing: In a large bowl, mix grated onion, garlic, and the reserved tomato pulp with the canned crushed tomatoes until smooth.
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Stir in rice, parsley, mint, stock paste, 1 tsp salt, ½ tsp pepper, and 4 tablespoons of olive oil. Mix well to combine.
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Stuff the vegetables: Arrange the hollowed peppers and tomatoes in the baking dish. Fill each one about three-quarters full with the rice mixture and cap with their tops.
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Add the potatoes: Scatter potato wedges around the stuffed vegetables. Season with remaining salt, pepper, oregano, and drizzle with 2 tablespoons olive oil.
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Add baking liquid: Pour any remaining stuffing mixture and 2–2½ cups water or broth into the baking dish to keep the base moist. Drizzle remaining olive oil across the top.
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Bake uncovered for 1 hour and 15 minutes. Check at the 1-hour mark—vegetables should be tender, rice cooked, and potatoes golden.
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Serve warm, paired with the roasted potatoes. Optionally, add crumbled feta, tzatziki, or more olive oil on top.
Notes
- The dish is naturally vegan—omit feta for a fully plant-based version.
- Quinoa or rice blends can replace basmati.
- Swap mint for fresh dill or oregano if desired.
- Add zucchini slices or eggplant chunks to the pan for extra variety.
- Use less olive oil for a lighter dish—4 tablespoons still gives great flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: beef
- Method: Roasting
- Cuisine: Mediterranean
