Greek · PANTRYHOP RECIPE
Stuffed Peppers and Tomatoes (Gemista)
95 minutes · 6 servings · vegan
Gemista is one of the most recognizable Greek home dishes, often made with summer vegetables and rice.
Ingredients
Check you have the quantities below.
- 6 bell peppers
- 6 tomatoes
- 1 cup rice
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup parsley, chopped
- 1 tbsp mint, chopped
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups water
Let’s make it
- Heat oven to 375 F / 190 C. Cut tops from peppers and tomatoes and scoop out the centers.
- Mix rice, onion, garlic, half the olive oil, parsley, mint, tomato paste, salt, pepper, and 1 cup water.
- Fill the vegetables loosely with the rice mixture, set in a baking dish, and drizzle with the remaining oil.
- Pour 1/2 cup water into the dish, cover with foil, and bake 45 minutes.
- Uncover and bake 15 to 20 minutes more until the vegetables are soft and the rice is cooked.
Use sweeter peppers and keep the herbs light if serving to children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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