Summer-Perfect Greek Stuffed Vegetables (Gemista)

There’s something truly magical about enjoying a plate of Greek gemista during the summer—fresh, flavorful, and comforting. These stuffed vegetables are “orphana,” meaning they’re vegetarian, with no meat in the filling. Instead, they’re packed with rice, herbs, and a touch of love. Perfect for a light yet satisfying summer meal!

Ingredients

(Serves 4–6)

• 4 medium tomatoes
• 4 medium bell peppers (any color)
• 2 medium zucchinis (optional, hollowed out for stuffing)
• 1 large potato (optional, sliced to fill the gaps in the baking dish)
• 1 cup medium-grain rice (like arborio)
• 2 medium onions, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 cup olive oil (divided)
• 1 cup tomato puree or grated tomatoes
• Salt and black pepper, to taste
• 1 teaspoon sugar
• 1 cup water

How to Make It

Prepare the Vegetables:

• Slice off the tops of the tomatoes and peppers to create “lids,” but keep them attached for baking.
• Scoop out the insides of the tomatoes and peppers, keeping the tomato pulp in a bowl to use later. Hollow out the zucchinis if using.
• Lightly salt the insides of the vegetables and arrange them in a baking dish.

Make the Filling:

• In a pan, heat half the olive oil over medium heat. Add the grated onion and garlic, and sauté until softened.
• Add the rice and stir for 1–2 minutes to coat in oil.
• Stir in the tomato pulp, half the tomato puree, parsley, dill, mint, sugar, salt, and pepper. Cook for 3–4 minutes until the rice absorbs some of the liquid but is still uncooked.

Stuff the Vegetables:

• Fill each hollowed-out vegetable about 3/4 full with the rice mixture (it will expand as it cooks).
• Replace the lids on the tomatoes and peppers.

Assemble the Dish:

• If using, scatter potato slices in the gaps between the stuffed vegetables.
• Mix the remaining tomato puree with water and the remaining olive oil. Pour this mixture over the vegetables and potatoes.

Bake:

• Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for about 1 hour.
• Remove the foil and bake for an additional 20–30 minutes, or until the vegetables are tender and the tops are slightly caramelized.

Serving Suggestions

Gemista can be enjoyed warm or at room temperature, making it perfect for summer dining. Serve with a dollop of creamy Greek yogurt or feta cheese on the side, and pair it with a fresh salad for a complete meal.

Enjoy your summery, herb-infused gemista—simple, delicious, and straight from the heart of Greece!