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
