https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Main Course
  • Gemista: Greek Stuffed Tomatoes & Peppers

Gemista: Greek Stuffed Tomatoes & Peppers

Posted on Nov 8th, 2023
by Giorgos Tsoulis
Categories:
  • Main Course
  • Rice, Grains, Noodles
  • Vegetarian Recipes
Gemista

Greek Chef Giorgos Tsoulis brings you everyone’s favorite authentic Greek recipe – Gemista!

Tomatoes and green peppers stuffed with an amazingly delicious rice mixture that is full of fresh herbs and baked to perfection!

Please find this traditional gemista recipe below!

Gemista

Gemista: Greek Stuffed Tomatoes & Peppers

Giorgos Tsoulis
4.91 from 82 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Greek
Servings 8 servings

Ingredients
 
 

  • 5 ripe tomatoes
  • 5 green peppers

For the filling:

  • 2 onions finely chopped
  • 2 cloves garlic finely chopped
  • 250 g glace rice glutinous
  • 400 g tomato juice
  • 10-12 mint leaves finely chopped
  • 10 basil leaves finely chopped
  • ½ bunch parsley finely chopped
  • salt
  • pepper
  • 100 ml extra virgin olive oil
  • 150-200 ml water lukewarm
  • pine nuts (optional)
  • raisins (optional)

Instructions
 

  • Preheat the oven to 170° C (338° F) Fan.

For the vegetables:

  • Rinse the tomatoes and bell peppers. Using a sharp knife, slice off the top of each one so you have cap to cover them with once they are filled.
  • Using a spoon, scoop out the flesh from the tomatoes. Add the flesh to a food processor and purée.
  • Remove the pith and seeds from the green peppers. You can either discard them or purée them along with the tomato flesh.
  • Using a sharp knife, slice off just a little of the bottom of the green peppers, to help them stand in the pan. Make sure you don’t cut through and create a hole.
  • Arrange the vegetables nicely in a large 30×26 cm (10 x 12 – inch) roasting pan or ovenproof dish.

For the filling:

  • In a large bowl, add the puréed tomato flesh, onion, garlic, rice, mint, basil, parsley, tomato juice and 50 ml (1/4 cups) olive oil. Season with salt and pepper. Stir.
  • Add the filling to the tomatoes and green peppers. Fill them ⅔ of the way, since the filling will fluff up when baking. Add any remaining filling in the baking pan. Season with salt and pepper, drizzle with the remaining 50 ml (1/4 cups) of olive oil and add the lukewarm water.
  • Cover the tomatoes and green peppers with their caps. Cover the baking pan with aluminum foil and bake for 1 ½ hours. Remove the aluminum foil for the final 15 minutes of baking.
  • When ready, remove from the oven and set aside for 10 minutes before serving. Serve with Greek feta cheese for a completely authentic Greek taste!

Notes

Chef’s tip: You can also add some raisins and some pine nuts to the filling for a unique Greek taste!
Gemista
Tried this recipe?Let us know how it was!
Gemista

Related: Greek Stuffed Eggplant with Chickpeas
Related: Stuffed Zucchini Flowers with Feta and Capers
Related: Stuffed Mushrooms w/ Parmesan & Thyme
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Greek Meatballs (Soutzoukakia)
Related: Briam

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.