Gemista – Stuffed Tomatoes and Peppers
Colourful tomatoes and peppers filled with herby rice and pine nuts, baked until tender; a light, comforting Greek classic that feels like a treat.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan).
-
Step 2 of 5
Heat half the olive oil in a pan, sauté onion and garlic until translucent, then stir in rice, ground meat (if using), pine nuts, raisins, oregano, cinnamon, salt and pepper; toast briefly.
-
Step 3 of 5
Add the vegetable broth, bring to a simmer, then cover and cook 10 minutes until rice is partially cooked; remove from heat.
-
Step 4 of 5
Stuff each tomato and pepper with the rice mixture, placing them upright in a baking dish; drizzle the remaining olive oil over the tops.
-
Step 5 of 5
Cover with foil and bake 30 minutes, then remove foil and bake another 10‑15 minutes until the vegetables are soft and the filling is fully cooked.
Notes from the kitchen
If pine nuts are unavailable, use toasted chopped almonds; the dish stores well refrigerated for up to 3 days and reheats nicely.
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