Gemista or stuffed tomatoes & peppers is the one of the most popular summer recipes in Greece. Tomatoes thrive in the summer and their sweet tender flesh and fine aroma are perfect for this dish.
- 4 ripe but firm large organic tomatoes
- 4 organic bell peppers, any color you like. Green are more bitter, red, orange and yellow are sweet.
- about 3–4 yellow gold potatoes cut in wedges. I like to leave the skin on, it’s very tasty 🙂
- 1 large onion finely chopped.
- 1 cup extra virgin olive oil in total
- 1 14 oz can of San Marzano tomatoes such as Gustarosso mashed
- 1 1/2 cup long grain white rice
- 1 cup fresh parsley finely chopped
- 1 cup fresh mint chopped
- 1 cup fresh dill finely chopped
- Greek dry oregano
- 1/2 cup of sugar
- 1/2 cup breadcrumbs
greek feta cheese
- Using a sharp slice off the bottom side of the tomatoes, cut about 1/8 of an inch or even less if you can. Save the little cap on the side.
- Very carefully scoop out the flesh, making sure you do not rip the tomato skin.
- Place the flesh in a separate bowl and set aside.
- Using again the sharp knife slice the bottom of the bell peppers, cut about 1/4 inch this time. Save the little pepper cap on the side.
- Very carefully remove the bell pepper flesh, rinse each under water if you have to remove any seeds. Do the same for the pepper shell, make sure it’s all clean and no seeds are left inside. Save the pepper flesh on the same bowl with the tomato flesh.
- You can use your hands a hand grater or a food processor gently to mash the veggie flesh and make sure no big pieces are left. Add the extra tomatoes (after you mash them) in the same bowl. Set aside.
- As you finish scooping up and cleaning each vegetable place it in your large baking pan, open side up. Cover each tomato and pepper with their little caps.
Time for the filling
- In a large sauté pan add 4 tbs olive oil. In medium heat sauté the onion 2-3 min until soft and fragrant. Add the rice. Sauté rice 2-3 min or until it looks transparent.
- Turn the heat off and -if your pan is large enough otherwise trader to a large bowl- add the tomato/pepper mix, the mint, dill and parsley and mix well. Add 1 tbs dry oregano. Add 1 tbsp sugar. Season well with salt and pepper. Mix everything together very well.
Fill the veggies
- Add a tsp of sugar inside the bottom every tomato and pepper.
- Using a table spoon take a spoonful of the mixture and start filling your veggies. Fill around 3/4 from the top. The rice will grow in size as it cooks and you don’t want to overflow your veggies. Cover each with their little caps.
- In a separate bowl mix the potatoes with 1-2 tbs olive oil and season with salt pepper and a pinch of oregano.
- Fill the space between the tomatoes and peppers with potato pieces. Any mixture you have left you can sprinkle on the potatoes and around the veggies, it will make the sauce yummy!
- On top of each tomato and pepper add 1 tsp or so breadcrumbs.
- Any olive oil you have left drizzle it it evenly all over the pan. Add 1 cup of water carefully to the bottom of pan -that way you don’t disturb your filled veggies and potatoes.
- Cover with aluminum foil and bake for 1 hour. Uncover and continue baking for another 10-20 min until most liquid has evaporated and tops of veggies are nice and golden.
Enjoy with a piece (or two) of good crusty bread and greek feta cheese.
Note. I find that gemista are always better the next day. Because they are cooked in olive oil they are great in room temperature. That’s what makes gemista such an awesome summer food.