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Authentic Greek Gemista (Oven-Baked Stuffed Tomatoes and Peppers with Rice and Herbs)
The iconic Greek summer staple: ripe tomatoes and sweet peppers filled with seasoned rice, fresh mint, parsley, pine nuts, and tomato pulp, roasted in olive oil alongside golden potato wedges.
Prep
30 min
Cook
60 min
Total
90 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
6
- Large firm ripe tomatoes4 pc
- Large green and yellow bell peppers4 pc
- Potatoes, peeled and cut into thick wedges3 pc
- Medium or short grain rice200 g
- Yellow onion, finely minced1 pc
- Pine nuts, toasted30 g
- Greek extra virgin olive oil100 ml
- Fresh spearmint leaves, finely chopped2 tbsp
- Fresh flat-leaf parsley2 tbsp
- Sea salt1 Ā½ tsp
Preparation Steps
1
Slice tops off tomatoes and peppers; scoop out tomato pulp and puree in bowl. Discard pepper seeds and place shells in pan.
15 min timer
2
SautƩ onion in 3 tbsp olive oil 5 mins, add rice, pine nuts, half tomato pulp, mint, parsley, and salt; cook 5 mins.
8 min timer
3
Fill shells 3/4 full with rice mix, replace tops, nestle potato wedges around them, and pour remaining tomato sauce and oil over all.
7 min timer
4
Cover pan with foil and bake at 190Ā°C for 45 mins; uncover and roast 15 more mins until charred and potatoes are tender.
60 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
6.5g
Carbohydrates
54g
Fat
18g
Allergens
Nuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
