Gemista is our favourite Greek summer dish. Gemista with brown rice is a version rich in fiber. It can also be made with bulgur stuffing.
Juicy, healthy and bursting with fresh and vibrant colors and flavours! Gemista or yemista (which in Greek means ‘filled with’) is a traditional recipe. We use greek stuffed tomatoes and peppers that are baked, until soft and nicely browned. It is one of the most popular recipes in any Greek household, together of course with a light moussaka!
The traditional Greek recipe for Gemista can be either vegetarian or they may contain minced beef or pork.
There are countless recipes for Greek stuffed tomatoes (Gemista), with almost every household having its own. So feel free to experiment with the stuffing. Try different types of herbs and varying amount of spices. Your imagination is your limit with this amazing Greek dish!
This traditional Greek recipe for Gemista falls under the category of Greek dishes called “Ladera”, meaning Greek dishes prepared with olive oil. So make sure to use some good quality extra virgin olive oil, which will surely lift the flavor! Although the traditional Greek recipe for gemista is made with white rice, we make gemista with brown rice.
- 6 peppers for stuffing
- 6 large ripe tomatoes for stuffing
- 2/3 cup olive oil
- 1 chopped onion
- 1-2 cloves chopped garlic
- 2 chopped green onions
- 1 chopped carrot
- 1 chopped zucchini
- 1 chopped white mushroom
- 1 small eggplant without skin, chopped
- 500 gr. grated tomato
- 1/2 cup chopped parsley
- 2 tbsp. chopped mint
- 20 gr. pine nuts
- 120 gr brown rice, boiled for 10 mins (12 tbsps)
- 20 gr. raisins (optional)
- Salt – freshly ground pepper
- Wash and remove the tops (calyx) of the tomatoes and peppers.
- Remove the inside with a spoon and add salt.
- For the stuffing, sauté the onion and spring onions in half the olive oil over medium heat until translucent.
- Add the garlic and sauté for 1΄.
- Add 250 gr. grated tomatoes and the inside of the tomatoes chopped, as well as the pine nuts.
- Simmer for 10 ‘.
- Add the parsley and mint, raisins (optional) and brown rice. Continue cooking for another 2΄ and season with salt and pepper
- Preheat the oven to 180ºC
- Fill the peppers and tomatoes with the vegetable rice mixture up to 3/4. Cover with their tops.
- Place them in a dish about 25×35 cm.
- Bake for 50΄ until the stuffing is golden brown. If the pan is left without water, add a little hot water.
The extra remaining filling can be put in the pan, as well. If the stuffed peppers and tomatoes are baking too quickly, cover with aluminum foil.
Ripe, cooked tomatoes are rich in lycopene, an antioxidant that protects against prostate cancer and the harmful effects of the sun on the skin.