Gemista — Greek Stuffed Tomatoes and Peppers with Rice
Gemista means “filled things,” and in Greece, that means tomatoes and peppers stuffed with herbed rice and baked until the vegetables are soft and the tops are golden. Yiayia made these all summer long. They're just as good cold the next day — maybe better.
Ingredients (serves 6)
- 6 large ripe tomatoes
- 4 large bell peppers (mixed colors)
- 1½ cups long-grain white rice, uncooked
- 1 large onion, finely diced
- 4 garlic cloves, minced
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- 2 tbsp tomato paste
- Salt & pepper
- 8 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, divided
Instructions
- Slice the tops off the tomatoes and peppers and set aside as lids. Scoop out the tomato pulp and reserve it. Remove seeds from peppers.
- Heat 4 tbsp Mr. Papou's Extra Virgin Olive Oil in a pan. Sauté onion and garlic until soft. Add the reserved tomato pulp, tomato paste, parsley, mint, salt, and pepper. Cook 5 minutes.
- Stir in the uncooked rice — it will finish cooking inside the vegetables.
- Fill each tomato and pepper about ¾ full with the rice mixture (it will expand). Replace the lids.
- Arrange snugly in a baking dish. Drizzle the remaining 4 tbsp of Mr. Papou's Extra Virgin Olive Oil over everything and add ½ cup of water to the bottom of the dish.
- Bake at 180°C/350°F for 60–75 minutes until the vegetables are completely tender and the tops are golden.
- Serve warm or at room temperature.
