Name: Gemista (Greek Stuffed Tomatoes and Peppers)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Greek
Ingredients: 4 large ripe tomatoes; 4 bell peppers (any color); 1 1/2 cups short-grain rice; 1 large onion, finely chopped; 2 cloves garlic, minced; 1/3 cup olive oil (plus more for drizzling); 1 medium zucchini, grated; 1 medium carrot, grated; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/4 tsp ground cinnamon; Salt and pepper to taste; 1 medium potato, peeled and cut into wedges (optional); 1/2 cup water

Gemista is one of my favorite Greek comfort foods — a wholesome, plant-based dish where fresh vegetables are baked until tender and filled with aromatic rice, herbs, and just a touch of spice. Every bite brings the essence of the Mediterranean straight to the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large ripe tomatoes

4 bell peppers (any color)

1 1/2 cups short-grain rice

1 large onion, finely chopped

2 cloves garlic, minced

1/3 cup olive oil (plus more for drizzling)

1 medium zucchini, grated

1 medium carrot, grated

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 tsp ground cinnamon

Salt and pepper to taste

1 medium potato, peeled and cut into wedges (optional)

1/2 cup water

Directions

Preheat the oven to 375°F (190°C).

Slice off the tops of the tomatoes and peppers and set aside. Carefully scoop out the tomato pulp and keep it in a bowl. Remove seeds and membranes from the peppers.

Blend or finely chop the tomato pulp until smooth.

In a skillet, heat olive oil over medium heat. Add onion and garlic, then sauté until translucent.

Stir in grated zucchini and carrot, cooking for 3–4 minutes until softened.

Add the rice and cook for 2 minutes, stirring frequently.

Pour in the blended tomato pulp, season with salt, pepper, and cinnamon, and let simmer for 8–10 minutes until the liquid is mostly absorbed.

Remove from heat and stir in parsley and mint.

Fill each tomato and pepper with the rice mixture, leaving space for expansion, and place the tops back on.

Arrange the stuffed vegetables in a baking dish. Add potato wedges if using. Drizzle with olive oil and pour water into the bottom of the dish.

Cover with foil and bake for 60 minutes. Uncover and bake for another 15–20 minutes until tender and slightly golden.

Servings and timing

This recipe serves 6 people. It takes about 30 minutes to prepare and 75 minutes to bake, for a total cooking time of around 1 hour 45 minutes. Each serving contains about 310 kcal, making it a light yet filling main dish.

Variations

I sometimes add a little crumbled feta or grated kefalotyri to the rice mixture for a cheesy twist. If I want extra richness, I’ll stir in a handful of pine nuts or raisins to balance the flavors. For a heartier version, some people like to add ground meat to the filling, but I prefer keeping it plant-based. You can also swap the bell peppers with zucchinis, eggplants, or even onions to create a colorful tray of stuffed vegetables.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until hot. For a quicker option, the microwave works fine, though the oven keeps the vegetables from getting soggy. Gemista also freezes well — I store portions in freezer-safe containers and thaw them overnight in the fridge before reheating.

FAQs

Can I make gemista ahead of time?

Yes, I often prepare the filling and stuff the vegetables a day in advance, then bake them the next day.

What type of rice works best?

I like using short-grain rice because it gives a creamy texture, but medium-grain works too. Long-grain rice tends to stay too separate.

Can I make gemista without tomatoes?

Yes, I sometimes make it just with peppers, zucchini, or eggplants. The recipe is flexible, so I use whichever vegetables are in season.

How do I prevent the rice from being undercooked?

I make sure to partially cook the rice in the filling mixture before baking. The long baking time then finishes it perfectly.

Is gemista served hot or cold?

I usually enjoy it hot straight out of the oven, but in Greece, it’s also common to serve it at room temperature or even cold.

Conclusion

Gemista is a dish I return to again and again because it’s simple, nourishing, and deeply satisfying. With fresh vegetables, fragrant herbs, and a hearty rice filling, it captures the heart of Greek cooking. Whether I make it for a family dinner, a summer gathering, or just to enjoy throughout the week, it always feels like a taste of home.

Gemista (Greek Stuffed Tomatoes and Peppers)

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating