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Greek Gemista (Baked Tomatoes and Bell Peppers Stuffed with Herbed Rice and Mint)
The iconic Greek summer family staple: ripe beefsteak tomatoes and sweet bell peppers stuffed with tender rice infused with fresh mint, parsley, and sweet tomato pulp, roasted alongside olive oil basted potato wedges.
Prep
30 min
Cook
60 min
Total
90 min
Ingredients
4servings
- Large beefsteak tomatoes for stuffing4 piece
- Large bell peppers4 piece
- Short or medium-grain rice200 g
- Potatoes, peeled and wedged400 g
- Yellow onion, finely chopped1 piece
- Fresh mint, finely chopped2 tbsp
- Extra virgin olive oil80 ml
- Salt1.5 tsp
Preparation Steps
1
Slice tops off tomatoes and peppers to make lids. Scoop out tomato pulp with a spoon, reserve and chop finely. Remove pepper seeds.
10 min timer
2
Sauté onion in 2 tbsp olive oil for 5 minutes. Stir in rice, chopped tomato pulp, mint, and salt, simmering for 3 minutes.
5 min timer
3
Arrange vegetables in a roasting pan. Spoon rice filling into each to 3/4 full, then replace vegetable lids.
5 min timer
4
Tuck potato wedges between stuffed vegetables, drizzle remaining olive oil and 150 ml water into pan, and roast at 190°C for 60 minutes until tender.
60 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
