Yemista, Stuffed Tomatoes And Peppers
Gemista features ripe peppers, tomatoes, and zucchini generously filled with aromatic rice and herbs before being roasted to perfection. The result is a beautiful harmony of textures - tender veg with savory, herb-kissed stuffing. This dish is a quintessential taste of Mediterranean home cooking.
Medium
4
30 mins
1 hr 30 mins
280 / serving
Vegetarian
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 4 large ripe tomatoes |
| 4 large sweet pepper (mixed red/yellow) |
| 200 g / 7 oz/1 cup long-grain rice |
| 2 medium onions, finely chopped |
| 3 cloves garlic, minced |
| 1 large courgette, diced small |
| 2 medium potatoes, peeled and cut into wedges |
| 400 g / 14 oz can diced tomatoes |
| 100 ml / 7 tbsp/½ cup olive oil (plus extra for drizzling) |
| 2 tbsp tomato puree |
| 1 tsp sugar |
| 2 tsp dry mint |
| 2 tsp dried oregano |
| ½ cup fresh parsley, chopped |
| 100 g / 3.5 oz feta cheese, crumbled (optional) |
1 Prepare vegetables: Cut tops off tomatoes and peppers (save tops). Carefully scoop out tomato pulp into a bowl, chop finely. Remove seeds and membranes from peppers.
2 Make filling: In a large pan, heat 3 tbsp olive oil. Sauté onions until soft. Add garlic and zucchini, cook 5 mins. Add rice, cook 2 mins stirring.
3 Add liquids: Stir in chopped tomato pulp, canned tomatoes, tomato paste, sugar, mint, oregano, half the parsley. Season with salt and pepper. Simmer 5 mins (rice will be par-cooked). Remove from heat. Stir in half the feta if using.
4 Stuff vegetables: Arrange hollowed vegetables in a deep baking dish. Fill each 3/4 full with rice mixture (rice expands). Replace vegetable tops.
5 Add potatoes: Place potato wedges around the vegetables in the dish.
6 Bake: Preheat oven to 180°C/350°F. Drizzle remaining olive oil over vegetables and potatoes. Add 200ml water to the dish bottom. Cover with foil. Bake 45 mins.
7 Finish: Remove foil, sprinkle remaining feta, bake uncovered 30-40 mins more until vegetables are tender and tops browned. Garnish with remaining parsley.
Excellent source of fiber, vitamins A and C from the vegetables.
Rice provides sustained energy.
Olive oil contributes heart-healthy monounsaturated fats.
The herbs provide antioxidants.
Low in saturated fat, naturally gluten-free.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Gemista features tomatoes and peppers hollowed and filled with herby rice, baked until tender. Each bite bursts with freshness and the subtle earthiness of herbs. The colours on the plate make it instantly inviting and vibrant.
This dish captures the essence of Mediterranean summer in every bite.
The Cycladic islands developed distinctive cuisine shaped by isolation, limited agricultural land, and maritime culture.
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The traditional Greek recipe for Gemista can be either vegetarian, which in my opinion is the best, where the vegetables are filled with rice, chopped vegetables and baked in a tomato based sauce, or they may also contain minced beef or pork.
There are countless recipes for Greek stuffed tomatoes (Gemista), with almost every household having its own. So feel free to experiment with the stuffing, with different types of herbs and a varying amount of spices. Your imagination is your limit with this amazing Greek dish!
- Suitable for vegetarians: Many versions don’t contain meat but you can use this if you want
- Loads of variations: You can use almost anything you have around the house to change up this recipe