If you’re looking for a wholesome, colorful, and flavor-packed dish, Gemista — traditional Greek stuffed vegetables — is a must-try. Fresh tomatoes, peppers, and other veggies are filled with a hearty mixture of rice, herbs, and sometimes ground meat, then baked until tender and delicious. It’s a simple, rustic recipe that celebrates the best of Mediterranean cooking!
Why You’ll Love This Recipe
- Healthy and nutritious: Full of vegetables, rice, and herbs
- Bursting with Mediterranean flavor: Fresh, vibrant, and aromatic
- Naturally vegetarian or vegan: Easy to adapt depending on your preference
- Great for meal prep: Even better the next day after the flavors meld
Ingredients:
- Large tomatoes — tops cut off and insides scooped out
- Bell peppers — any color, tops removed and seeds cleaned
- Zucchini and eggplant — optional, hollowed out
- Onion — finely chopped
- Garlic cloves — minced
- Short-grain rice (like Arborio)
- Fresh parsley — chopped
- Fresh mint — chopped
- Tomato puree or crushed tomatoes
- Olive oil
- Salt and black pepper
- Sugar — a pinch (optional, for balancing acidity)
- Water or vegetable broth — for baking
Optional:
- Ground beef or lamb — for a heartier version
Instructions:
Step 1: Prepare the Vegetables
Carefully cut the tops off the tomatoes, peppers, and any other vegetables you’re using.
Scoop out the insides of the tomatoes (saving the pulp) and hollow out the zucchini or eggplant if using.
Arrange the hollowed vegetables in a lightly oiled baking dish.
Step 2: Make the Filling
In a skillet, heat olive oil over medium heat.
Sauté the onion and garlic until soft and fragrant.
Add the rice and stir for a minute to coat it in the oil.
Stir in the tomato pulp, parsley, mint, salt, pepper, and a little tomato puree.
Cook briefly — the rice should only start to absorb the liquid, not fully cook.
Step 3: Stuff the Vegetables
Fill each hollowed vegetable with the rice mixture, leaving a little room at the top for the rice to expand during baking.
Replace the tops of the tomatoes and peppers.
Step 4: Bake
Drizzle olive oil generously over the stuffed vegetables.
Pour a little water or vegetable broth into the baking dish to keep the veggies moist.
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Remove the foil and bake uncovered for another 30–40 minutes, until the vegetables are tender and lightly golden.
Tips for the Best Gemista
- Don’t overcook the rice: It should stay slightly firm before stuffing.
- Add protein if you like: Mix in ground beef or lamb with the rice for a meaty filling.
- Use plenty of olive oil: It enhances flavor and keeps the vegetables moist and rich.
- Rest before serving: Let the Gemista sit for a few minutes after baking to allow the juices to redistribute.
Serving Suggestions
- Enjoy warm or at room temperature with a side of Greek yogurt or tzatziki
- Pair with a crisp Greek salad
- Serve with warm pita bread and a drizzle of extra olive oil
This Gemista (Greek Stuffed Vegetables) is a Mediterranean classic — comforting, vibrant, and absolutely packed with flavor. It’s a beautiful dish to serve for family dinners, potlucks, or even a festive holiday table!
Happy cooking!