Ripe tomatoes and sweet peppers hollowed out and stuffed with herbed rice, baked slowly until caramelized and tender, with roasted potatoes nestled between them.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: earthenware baking dish
Garnishes: fresh herbs, olive oil
Accompaniments: feta, crusty bread
Instructions
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1
Slice tops off tomatoes and peppers to make lids. Hollow out the flesh, saving tomato pulp. Chop pulp finely.
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2
Mix rice with grated onion, garlic, chopped herbs, tomato pulp, tomato paste, half the olive oil, sugar, salt, and pepper.
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3
Stuff tomatoes and peppers loosely with the rice mixture, leaving room for rice to expand. Replace lids.
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4
Arrange stuffed vegetables in a baking dish. Tuck quartered potatoes between them. Season potatoes with salt, pepper, and oregano.
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5
Drizzle remaining olive oil over everything. Add 1 cup water to the bottom of the dish.
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6
Bake at 180C for 1.5 hours, basting occasionally, until vegetables are deeply caramelized and rice is tender.
Did You Know?
Greek grandmothers say the secret to perfect gemista is baking them low and slow until the tops are almost burnt — that caramelization is pure magic.
Chef's Notes
Equipment Tips
- large baking dish
- sharp knife
- mixing bowl
Garnishing
fresh herbs, olive oil
Accompaniments
feta, crusty bread
The Story Behind Γεμιστά
Gemista is the quintessential Greek summer dish, born from the Ottoman tradition of stuffing vegetables. Greek cooks made it their own with abundant fresh herbs and the addition of potatoes baked alongside. It represents the heart of Greek home cooking, where simple garden vegetables become a satisfying meal.
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