Gemista Recipe – Just a few weeks ago, I got a chance to explore the most beautiful Greek island Santorini. Fortunately, it was possible thanks to my loving Husband. Famous for its infrastructure, I found that island amazingly beautiful and offered some best option in terms of food.
Normally in Europe, being vegetarian I get less options of having some great vegetarian food. However, this greek island offered me some great dishes. You can find some of the most common dishes in every Greek restaurant. These include Greek salad with feta cheese, Fava, and Gemista.
I tried all the three (feta cheese, fava and gemista) and liked Gemista very much. I had gemista in two different restaurants and both were superb!
Jump To :
What is gemista
Gemista or also called “Yemista” means ‘filled with’ in Greek. It is juicy and healthy. This dish bursts with fresh and vibrant colours and flavours. It is a traditional recipe for Greek stuffed Bell peppers, tomatoes, and other vegetables. These can be stuffed and baked until soft and nicely browned.
The traditional Greek recipe for Gemista can be either vegetarian or non vegetarian depending upon your choice of food.
Stuffing for gemista
In Vegetarian version of Gemista, the filling contains rice and chopped vegetables. It is baked in a tomato based sauce.
In the non-vegetarian (meat) version of Gemista, minced meat (mostly beef) is used as stuffing. There are countless versions of Gemista around Greece and every household has got its own recipe for it.
I will call Gemista as spectacular greek style risotto, and I was keen to learn more about Gemista.
People in Santorini are nice and helpful. Knowing my desire to learn authentic gemista recipe chefs from both restaurants gave me the recipe without any hesitation. Recipes by both chef, were similar.
Here in this gemista recipe, I have followed the Greek chef’s advice on core cooking. However, I have added a few tips from my own style of cooking, such as using less oil and spices.
Method to make Gemsita
Peppers often play hard-to-get, holding onto their dryness, but this recipe ensures they’ll be juicy, flavourful, and utterly irresistible. Let’s dive in!
Step 1: Preheat the Oven
Set your oven to 180°C (350°F). While it heats, prepare your vegetables. Cut off the tops of your bell peppers and tomatoes. Scoop out their insides but save that juicy tomato pulp. Create little veggie vessels ready for their stuffing.
Step 2: Prep the Stuffing
Mix cooked rice, finely chopped veggies, fresh herbs, and a drizzle of olive oil with the scooped tomato pulp. Season generously with salt, pepper, and spices of your choice (oregano and paprika are classic winners). Give it a good stir until everything looks like it belongs together.
Step 3: Stuff the Veggies
Fill your peppers and tomatoes with the stuffing. Leave a tiny bit of room at the top for the rice to expand. No one likes a spillover situation! Pop the tops back on like little veggie hats.
Step 4: Tomato Juice Bath
Remember that saved tomato pulp? Mix it with a splash of water and spoon some over the peppers. This adds moisture and ensures your peppers don’t feel left out of the juiciness party.
Step 5: Bake with Love
Place your stuffed veggies snugly in a baking dish. Cover them tightly with aluminium foil and bake for about 50 minutes. Remove the foil for the last 30 minutes to let them get a gorgeous golden tan.
If you are a vegetarian like me and like risotto, you may like to try this veg risotto too.
Pro Tips to make best Gemista at home
- Use only the freshest peppers and tomatoes for vibrant flavours.
- Opt for quality olive oil for an authentic Mediterranean touch.
- Let them rest for 10 minutes after baking—the flavours intensify as they cool.
FAQs About Gemista: Stuffed Peppers, Juicy Secrets, and All the Fun!
1. What exactly is gemista?
Think of gemista as the Greek version of a hug—stuffed veggies filled with love (and rice). Typically, it’s bell peppers and tomatoes loaded with a herby, flavorful rice mixture, baked to perfection.
2. Why does my pepper stuffing end up dry?
Peppers are the “desert plants” of the veggie world—dry on the inside. To fix this, spoon extra tomato juice over them before baking. It’s like a little spa treatment for your peppers, and they’ll thank you with juicy deliciousness.
3. How do I make sure the rice isn’t crunchy?
The secret lies in foil! Cover your gemista tightly while baking. This traps steam to cook the rice evenly. Remove the foil in the last 30 minutes to give your veggies that golden, Instagram-worthy glow.
4. Can I skip pre-cooking the rice?
Sure, if you’re feeling adventurous. Just add extra tomato juice or stock to the stuffing and bake a bit longer. Patience pays off—no one wants half-cooked rice.
5. Which spices give gemista its magic?
Oregano, paprika, and parsley are your MVPs. Feeling fancy? Add a hint of cinnamon for a surprising twist.
6. Can I stuff other veggies?
Yes! Zucchinis, eggplants, or even onions can join the stuffing party. Variety is the spice of life!
7. Why does olive oil matter?
Using high-quality olive oil is like bringing Beyoncé to your band—it elevates everything.
8. Can gemista be vegan?
It’s naturally vegetarian, and skipping cheese makes it vegan. Easy peasy!
9. How do I store leftovers?
Pop them in an airtight container, refrigerate, and reheat in the oven to keep them as tasty as day one.
Gemista: the dish that keeps on giving, one stuffed veggie at a time!
Recipe Card
Gemista recipe (Greek Stuffed Tomatoes and Peppers with rice)
Ingredients
- 200 Grams Risotto Rice
- 3 Tomatoes Big Size
- 3 Bell Peppers
- 1 Aubergine Medium Size
- 4 Potatoes Medium Size
- 2 Red Onions Finely Chopped
- 2 Garlic Cloves Finely Chopped
- 1 Zucchini
- 2 Tbsp Tomato Purée
- 2 Tsp Sugar
- 2 Tsp Salt As per taste
- 2 Tsp Black pepper powder
- 3 Tomatoes Medium Size (Chopped)
- 1 Tbsp Butter
- 10 Grams Parsley
- 10 Grams Fresh Mint Leaves
- 4 Tbsp Oil Ideally Olive Oil
Instructions
- First of all, wash thoroughly all the vegetables. Soak rice in 2 cups of water. Chop the potatoes into wedges and dip them in cold water with a pinch of salt.
- Now slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Similarly slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin. Season the empty vegetables with a pinch of salt and sugar and add a little butter on the bottom of each one.
- Cut the eggplant and zucchini in small cubes. Finely chop the garlic cloves and set aside, as we will use them later for the filling of the Gemista.
- In a blender add the flesh of the tomatoes, 2 tbsps olive oil, the tomato puree, sugar, one teaspoon salt and pepper and mix to combine. Keep this aside, will use this as sauce for Gemista.
- In a saucepan add one tablespoon of oil and sauté the onions, until translucent. Now add zucchini in the saucepan and sauté for one more minute. Now add chopped eggplant and chopped garlic and sauté, until softened. Add the rice and continue sautéing, until it becomes translucent. Pour in chopped tomatoes and add 1 teaspoon salt and 1/2 teaspoon pepper and mix well. As soon the liquid evaporates, the stuffing is ready. Add chopped mint and parsley and remove the pan from the stove.
- Now lets do the final step of assembling the Gemista. Fill the stuffing inside the empty vegetables and place the potatoes wedges, in between the vegetables. Season with one teaspoon salt and 1/2 teaspoon of pepper and pour the tomato juice (sauce) over the vegetables and in the baking tray.
- Cover the vegetables with their lids and add 1 glass of water.
- Cover the Gemista with aluminium foil and bake in preheated oven at 180 degrees for 30 minutes. Then remove the aluminium foil and bake for more 30-35 minutes, until nicely coloured.
- Garnish this with some mint leaves and cubed feta cheese and enjoy this greek delicacy in the privacy of your own home.
Notes
- You can use other vegetables like Eggplants and Zuccini too for stuffing. For this simply repeat the same process of cutting the top and scooping out the flesh. This flesh can then be used in preparing the stuffing and you can use the empty vegetables to fill the filling and make Gemista.
- This traditional Greek recipe for Gemista comes under the category of Greek dishes called “Ladera”, which means Greek dishes prepared with olive oil. So make sure to use some good quality olive oil, which will surely enhance the flavour!
- As the peppers are not as juicy as the tomatoes the stuffing of the peppers always comes out a little dry. To avoid that, spoon some extra tomato juice over the peppers and they will become just amazing.
- When cooking the Gemista, make sure to cover them with aluminium foil as the steam allows the rice to cook and the vegetables to soften without them ending up being burnt.