Greek
Gemista
Greek rice-stuffed tomatoes and peppers
Greek tomatoes and peppers filled with herbed rice and baked with olive oil until tender and caramelised.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Greek cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Gemista
Ingredients
Main
Method
- 1
Cut lids from the tomatoes and peppers, scoop out the tomato flesh and arrange the shells in a baking dish.
- 2
Chop the tomato flesh and mix with rice, onion, garlic, herbs, tomato paste and half the olive oil.
- 3
Fill each vegetable loosely, replace the lids and tuck the potato wedges around them.
- 4
Add a little water, drizzle with remaining oil and bake at 180°C until the rice and vegetables are tender.
Gemista are Greek vegetables—most often tomatoes and peppers—filled with rice, herbs and olive oil and baked until soft.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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