Spoon Simple
Gemista (Stuffed Tomatoes and Peppers)
Tomatoes and bell peppers stuffed with herbed rice and baked until caramelized. A quintessential Greek summer dish.
Prep 25 min
Cook 1h
Total 1h 25m
Serves 6
Ingredients
Step 1 — Stuffing
- 6 large tomatoes (hollowed)
- 4 bell peppers (tops removed)
- 1½ cups arborio rice
- 1 onion (diced)
- ¼ cup parsley and mint
- ½ cup olive oil
- 1 can (14 oz) crushed tomatoes
- Salt and pepper
Step 2 — Bake
- Potato wedges (optional)
- Water
Instructions
- 1
Make filling
Sauté onion and rice briefly. Mix with herbs, oil, scooped tomato pulp, and crushed tomatoes.
- 2
Stuff and bake
Fill vegetables with rice mixture. Arrange in a baking dish with potato wedges. Add water and bake at 375°F for 1 hour.
- 3
Serve
Serve warm or at room temperature with feta and bread.
Nutrition per serving: 320 cal · 6g protein · 48g carbs · 14g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
