Tangy Greek Gemista with Rice and Herbs
Traditional Greek stuffed tomatoes and peppers filled with aromatic rice and fresh herbs
A classic Greek dish where juicy tomatoes and peppers are stuffed with a flavorful mixture of rice and herbs, then baked to perfection.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Stuffed Vegetables
For the Rice Filling
For the Sauce
For the Garnish
Preparation
Preparing the Vegetables
Preheat Oven
Preheat the oven to 375°F (190°C).
Prep Vegetables
Slice the tops off the tomatoes and peppers, removing the seeds and cores.
Scoop Tomatoes
Scoop out the insides of the tomatoes, reserving the juice and pulp.
Preparing the Rice Filling
Sauté Aromatics
In a pan, heat olive oil and sauté onions and garlic until translucent.
Avoid overcooking the rice during the sauté phase, as it will continue to cook in the oven.
Add Tomato Paste
Add tomato paste, stirring for about 2 minutes.
Combine Ingredients
Mix in rice, reserved tomato juice, parsley, mint, salt, and pepper. Stir until well combined.
Cooking Process
Stuff Vegetables
Fill each tomato and pepper with the rice mixture, leaving room for expansion.
Make Sauce
Combine tomato puree, olive oil, sugar, salt, and pepper; pour it over the stuffed vegetables in a baking dish.
Bake
Cover the dish with foil and bake until vegetables are tender and the rice is fully cooked.
Plating & Serving
Tangy Greek Gemista with Rice and Herbs
Tangy Greek Gemista with Rice and Herbs
Serve & Garnish
Serve the stuffed tomatoes and peppers warm, drizzled with sauce from the baking dish and garnished with fresh parsley and lemon wedges.