Classic Greek Gemista – Stuffed Vegetables for a Taste of Summer

There’s nothing quite like the aroma of freshly baked gemista, a beloved summer dish from Greece. These stuffed vegetables, filled with rice, herbs, and occasionally minced meat, are a celebration of simple, wholesome ingredients that come together in perfect harmony.

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Ingredients

(Serves 4–6)

• Vegetables for stuffing:

  • 4 large tomatoes (ripe but firm)
  • 4 bell peppers (any color)
  • 2 medium zucchinis or eggplants (optional)

• For the filling:

  • 1 cup of rice (short-grain works best)
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • The pulp of the tomatoes (scooped out and blended)
  • Salt and pepper to taste
  • Optional: 200g minced beef or pork (for a meat version)

• For the pan:

  • 4 medium potatoes, peeled and cut into wedges
  • 1/4 cup olive oil
  • 1 cup water

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How to Make It

1. Prepare the Vegetables:

   • Slice the tops off the tomatoes and peppers, keeping the tops as lids.
   • Scoop out the insides of the tomatoes and set the pulp aside. For the peppers, remove the seeds. If using zucchinis or eggplants, hollow them out with a spoon.

2. Make the Filling:

   • Heat half the olive oil in a large pan. Sauté the onion and garlic until soft.
   • Add the rice and cook for 2–3 minutes, stirring constantly.
   • Stir in the blended tomato pulp, parsley, mint, salt, and pepper. If using meat, add it now and cook until lightly browned. Let the filling simmer for 5 minutes (it will finish cooking in the oven).

3. Stuff the Vegetables:

   • Fill each vegetable about 3/4 full with the rice mixture (the rice will expand as it cooks). Place the lids on top.

4. Assemble the Dish:

   • Arrange the stuffed vegetables in a baking dish. Scatter the potato wedges around them. Drizzle everything with the remaining olive oil and pour the water into the pan.

5. Bake:

   • Preheat your oven to 180°C (350°F). Cover the dish with foil and bake for 1 hour.
   • Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly charred.

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Serving Suggestions

Serve your gemista warm or at room temperature with a slice of crusty bread and a dollop of tzatziki. This dish is even better the next day, as the flavors deepen overnight.

A summer classic that brings the essence of Greece to your table. Καλή όρεξη! 🌞